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Kongnamul Muchim

Name: Kongnamul Muchim
Prep time: PT10 minutes
Cook time: PT8-10 minutes
Total time: PT18-20 minutes
Yield: 4
Cuisine: South Korea
Ingredients: 300 g Soybean sprouts (Fresh, plump sprouts are best. Rinse them thoroughly under cold water and drain well.); 1 tbsp Sesame oil (Toasted sesame oil for maximum flavor.); 2 cloves Garlic (Finely minced.); 2 Scallions (White and green parts, thinly sliced. Reserve some green parts for garnish.); 1 tsp Sesame seeds (Toasted, for garnish and flavor.); to taste undefined Salt (Start with 1/2 tsp and adjust as needed.); 1/2 cup Water (For blanching the sprouts.)

Seasoned Soybean Sprouts

A classic and essential Korean banchan (side dish), Kongnamul Muchim features blanched soybean sprouts seasoned to perfection, offering a refreshing crunch and savory flavor.

準備時間10 minutes

調理時間8-10 minutes

合計時間18-20 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Kongnamul Muchim - South Korea traditional dish

🧂 材料

300 g Soybean sprouts(Fresh, plump sprouts are best. Rinse them thoroughly under cold water and drain well.)
1 tbsp Sesame oil(Toasted sesame oil for maximum flavor.)
2 cloves Garlic(Finely minced.)
2 Scallions(White and green parts, thinly sliced. Reserve some green parts for garnish.)
1 tsp Sesame seeds(Toasted, for garnish and flavor.)
to taste Salt(Start with 1/2 tsp and adjust as needed.)
1/2 cup Water(For blanching the sprouts.)

👨‍🍳 作り方

1
Prepare the sprouts: Rinse the soybean sprouts thoroughly under cold running water to remove any dirt or debris. Drain them very well in a colander.
⏱️ 2 minutes
2
Blanch the sprouts: Place the drained sprouts in a medium saucepan. Add 1/2 cup of water. Cover the pot tightly with a lid. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low and let them steam for 8-10 minutes. The key is to keep the lid on throughout the cooking process to trap steam, which cooks the sprouts evenly and prevents them from becoming mushy. The sprouts should be tender but still have a slight bite (al dente).
⏱️ 8-10 minutes
3
Drain and cool: Once cooked, immediately drain the sprouts in a colander. Gently shake the colander to remove excess water. Spread the sprouts on a plate or baking sheet to cool down for about 5 minutes. This step is crucial to prevent them from overcooking and to make them easier to handle.
⏱️ 5 minutes
4
Season the sprouts: In a mixing bowl, combine the cooled sprouts with the minced garlic, sliced scallions (reserving some for garnish), sesame oil, and salt. Gently toss everything together with your hands or two spoons until the sprouts are evenly coated with the seasonings. Taste and adjust salt if necessary.
⏱️ 3 minutes
5
Garnish and serve: Transfer the seasoned sprouts to a serving dish. Sprinkle with toasted sesame seeds and the reserved sliced scallion greens. Serve immediately as a refreshing banchan alongside your favorite Korean meal.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Crucial step: Do not lift the lid while the sprouts are steaming. This ensures they cook evenly and retain their texture.
✓For a crunchy texture, do not overcook the sprouts. They should be tender-crisp.
✓Kongnamul Muchim is one of the most common and beloved banchan in Korean cuisine, perfect for any meal.
✓Ensure sprouts are well-drained after blanching to avoid a watery dish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Spicy version: Add 1-2 teaspoons of gochugaru (Korean chili flakes) along with the other seasonings.
With more sesame: Increase the amount of sesame oil and/or sesame seeds for a richer flavor.
Add a pinch of sugar for a hint of sweetness to balance the flavors.