Kongnamul Muchim
A simple Korean side dish of blanched bean sprouts tossed with garlic, sesame oil, and soy sauce. Nutty, fresh, and ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 98
- Protein
- 4g
Ingredients
- 1 lb fresh bean sprouts
- 2 clove garlic cloves, minced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- ¼ tsp salt
- 1 tbsp sesame seeds
Instructions
- 1
Fill a medium pot with 3 quarts of water and bring it to a rolling boil over high heat — the water should be rapidly bubbling across the entire surface, about 5 minutes.
- 2
Rinse the bean sprouts under cold running water until the water runs clear, then drain them thoroughly in a colander, pressing gently with your hand to remove excess water.
- 3
Add the drained bean sprouts to the boiling water and stir once with a spoon to separate them evenly in the pot.
- 4
Cook for exactly 3 minutes, watching for a few to float to the surface — they should stay bright green and tender but still slightly crisp when you bite one.
- 5
Drain the bean sprouts in a colander, shaking gently to remove all water — do not squeeze them or they will become mushy.
- 6
Transfer the drained sprouts to a medium mixing bowl and let them cool to room temperature, about 2 minutes, stirring once halfway through.
- 7
Add the 2 minced garlic cloves, 2 tablespoons sesame oil, 1 tablespoon soy sauce, and 0.25 teaspoon salt to the cooled sprouts in the bowl.
- 8
Toss everything together with a spoon, turning the sprouts over and over until they are evenly coated with the dressing — about 1 minute of tossing.
- 9
Divide into four small bowls and sprinkle 1 teaspoon of sesame seeds over the top of each serving, distributing them evenly across the surface.
Tools you’ll need
- medium pot (3-quart minimum)
- colander
- medium mixing bowl
- spoon
- 4 small serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
