Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Kongnamul-muchim (Seasoned Soybean Sprouts)
Crunchy soybean sprouts blanched just so and tossed with sesame oil, garlic and scallion — the quiet, nutty banchan on every Korean table.
Source
Recette de Korean home kitchens · 🏠 Cuisine maison
Korean home-style banchan / 한국 나물 반찬 — Kongnamul-muchim is a namul — blanched vegetables seasoned with sesame oil, garlic and salt. Made with Korea's distinctive soybean sprouts, it is among the most common and inexpensive of all Korean side dishes.
Watch it being made · 3 videos
⏱ 15 min🍽 4 portions🔥 60 kcal🇰🇷 Corée du Sud
VéganeVégétarienSans glutenSans produits laitiers
Étapes
Rinse the sprouts and pick off any loose skins and stringy tails.
Blanch in boiling salted water with the lid kept fully on or fully off, for about 4–5 minutes until crisp-tender.
💡 Half-open the lid mid-cook and the sprouts turn grassy and bitter — commit to lid on or lid off the whole time.
Drain and quickly rinse under cold water to stop the cooking and keep the crunch, then squeeze out excess water.
Toss with salt, garlic, spring onion and sesame oil, kneading gently so the seasoning coats every sprout.
Finish with sesame seeds and serve at room temperature.
💡 Astuces
- Keep it white and clean, or stir in a spoon of gochugaru for a spicy red version — both are everyday classics.
- The same seasoned sprouts are what top a bowl of kongnamul-gukbap or bibimbap.
Vous aimerez aussi
Partager cette recette
Vous l'avez préparé ? Partagez une photo dans la Vitrine.
Partagez votre création →