Recipe: Delicious Korean Bean Sprouts (kongnamool-munchim)

Micheal Fitzgerald
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Recipe: Delicious Korean Bean Sprouts (kongnamool-munchim)
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Recipe: Delicious Korean Bean Sprouts (kongnamool-munchim) Delicious, fresh and tasty.

Korean Bean Sprouts (kongnamool-munchim). Bring a large pot of lightly salted water to a boil. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.

The way I make them tastes very similar.

Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish.

Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions.

You can cook Korean Bean Sprouts (kongnamool-munchim) using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Korean Bean Sprouts (kongnamool-munchim)

  1. You need of soy bean sprouts.

  2. It’s of soy sauce.

  3. Prepare of sesame oil.

  4. You need of minced garlic or garlic powder.

  5. You need of cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture).

  6. You need of green onion chopped.

  7. Prepare of sesame seeds garnish.

  8. It’s of OPTIONAL: rice wine vinegar.

It's important not to overcook the soybean sprouts to retain its signature crunchy texture.

Also, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.

Korean home cooks often snip off the roots of soybean sprouts.

This will give the finished dish a nice and clean look.

Korean Bean Sprouts (kongnamool-munchim) instructions

  1. Rinse the bean sprouts..

  2. Drop bean sprouts into boiling water. Either blanch or boil for 5 minutes..

  3. Drain the bean sprouts and add all ingredients in a bowl..

  4. Stir all ingredients in well and refrigerate for at least 3 hours to have the soy sauce soak in the sprouts..

Put the cooked soybean sprouts in a mixing bowl.

Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and toasted sesame oil and mix by hand.

Serve as a side dish to rice.

Kongnamulmuchim made with homegrown soybean sprouts.

Kongnamulmuchim made with store-sold soybean sprouts BTW, just to clarify, the bean sprouts in this Korean Bean Sprouts recipe are Mung Bean Sprouts and NOT Soy Bean Sprouts which is called Kongnamul (콩나물).