Pemula
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 mnt3420 kkal
Bebas susu🌶️🌶️
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.
Sumber
Resep oleh Korean home kitchens · 🏠 Masakan rumahan
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 mnt🍽 4 porsi🔥 60 kkal🇰🇷 Korea Selatan
VeganVegetarianBebas glutenBebas susu
Langkah
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.
💡 Tips
- 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.
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