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Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy - Kimchimari

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Vhan Praill Rio
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17 views2 pages

Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy - Kimchimari

Uploaded by

Vhan Praill Rio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Soybean Sprouts Side Dish (Kongnamul

Muchim) - Not Spicy


Classic soybean sprouts side dish that's not spicy. Most popular banchan
in Korea. Great for kids too! Soybean sprouts also has great health
benefits - more in my post.

Course Side Dish


Cuisine Korean
Keyword gluten free, kids, non-spicy, vegan
KoreanCategory Namul ( 나물)
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Servings 4
Calories 156kcal
Author JinJoo Lee

Ingredients
Cooking Sprouts
14 oz soybean sprouts (Kongnamul, 1 bag)
1 cup water
1 tsp sea salt

Seasoning
1/8 tsp sea salt
1.5 tsp sesame oil
1 Tbsp green onions
1 dash black pepper
1 tsp sesame seeds
1 tsp garlic (chopped)

Instructions
1. Add soybean sprouts into a bowl of cold water. Rinse and pick out any rotten sprouts with
black beans or brown stems. Drain. Rinse and drain again.
2. In a pot, add 1 cup water (for 14 oz sprouts), sea salt and soybean sprouts. Cover with a lid.
3. Cook at medium high for 7 minutes. Do NOT open the lid during cooking because it will make
the sprouts taste fishy.
4. While sprouts are cooking, chop green onions and garlic. Drain cooked sprouts and let it cool.
5. In a bowl, add sprouts then season with chopped green onions, garlic, salt, sesame oil,
sesame seeds and black pepper. Mix lightly with your hands making sure the seasoning is
evenly coated.
6. Serve warm or cold as a side dish to any Korean meal.

Notes
Sodium amount is high but that's because it accounts for the whole 1 tsp of salt that goes
into the boiling water, most of which is discarded along with the water once it's cooked.
Actual sodium level should be much lower.
Keep lid closed - When cooking soybean sprouts, keep pot covered with a lid and DO NOT
open it during cooking.
How to store leftover kongnamul muchim - store in the fridge. It tastes good cold too so no
need to reheat when you eat it next time.
Root ends: Traditionally Korean moms always broke off the root ends of the sprouts. Root
ends contain a lot of good nutrients so I don't take off the root ends. But you are welcome to
do it if you like it better that way.
Which soybean sprouts to buy - I like using Natto Soybean Sprouts as you see in the picture
below. They are tender and nutty.
Do not buy sprouts with a lot of black spots on the bean part and/or when root ends are
brown.
** Note about scaling this recipe. The cooking time will vary depending on how much you are
cooking.

Nutrition
Calories: 156kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 514mg |
Fiber: 1g | Vitamin A: 30IU | Vitamin C: 24.2mg | Calcium: 5mg | Iron: 0.1mg

Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at
the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please
modify or re-write the recipe and link back to this post as the original source. Thank you.

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