Seasoned soybean sprouts dressed with sesame and scallion

入门

Kongnamul-muchim (Seasoned Soybean Sprouts)

Name: Kongnamul-muchim (Seasoned Soybean Sprouts)
Total time: 15 min
Yield: 4
Cuisine: Korean
Ingredients: 300 g Soybean sprouts (kongnamul); to taste Salt; 1 tsp Garlic, minced; 1 tbsp Spring onion, finely chopped; 1 tbsp Sesame oil; 1 tsp Toasted sesame seeds

Crunchy soybean sprouts blanched just so and tossed with sesame oil, garlic and scallion — the quiet, nutty banchan on every Korean table.

来源

食谱提供 Korean home kitchens · 🏠 家常菜

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.

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⏱ 15 分钟🍽 4 人份🔥 60 大卡🇰🇷 韩国

纯素素食无麸质无乳制品

食材

人份

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步骤

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.

💡 小贴士

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.