Kongnamul muchim-콩나물 무침 (Korean Soybean Sprouts Side Dish)
Korean Soybean Sprouts Side Dish, 2 Ways (Spicy & Non-Spicy)
Ingredients
- 12 oz soybean sprouts split (6 oz spicy, 6 oz mild)
- 1 tsp crushed sesame seeds
Seasoning for mild version
- ¼ tsp sea salt
- ¼ tsp sugar
- ¹⁄₂ tsp sesame oil
- 1 green onion chopped
- 1 garlic clove minced
- ¹⁄₂ tsp crushed sesame seeds
Seasoning for spicy version
- 1 tsp gochugaru (Korean red pepper flakes)
- ¹⁄₂ tsp sesame oil
- ¹⁄₂ tsp fish sauce or soy sauce
- 1 green onion chopped
- 1 garlic clove minced
- salt as needed
Instructions
- Bring some water to a boil (enough water to cover the bean sprouts).
- Wash the bean sprouts well and discard any browned pieces.
- Cover & boil the soybean sprouts for 3 minutes.
- Drain and rinse under cold water.
- Split the soybean sprout portions in half and add all the seasoning ingredients to each, respectively.
- Sprinkle the remaining crushed sesame seeds on top and serve right away or store in the fridge for up to 4 days.
Nutrition
Calories: 140kcal | Carbohydrates: 26g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 640mg | Potassium: 646mg | Fiber: 8g | Sugar: 16g | Vitamin A: 904IU | Vitamin C: 51mg | Calcium: 99mg | Iron: 4mg
