Kongnamul muchim, Korean bean sprout side dish (Holly Ford)
We call this bean sprout side dish, kongnamul muchim in Korean. It is perhaps the most common Korean side dish of all. For this reason, Koreans call it a “national side dish of Korea (gukmin banchan)” because every household consumes this Korean bean sprout side dish at least once a week.
Some people grow their own bean sprouts at home so they can eat them whenever they want. Whether you grow your own sprouts or buy them from the store, they are inexpensive. Koreans never tire of preparing this delicious side dish with bean sprouts.
– 330 grams of cleaned bean sprouts
– 4 tablespoons of water
– 1 clove of garlic, finely chopped
– 1 finely chopped green onion
– 1 tablespoon of sesame oil
– 1 tablespoon of toasted sesame seeds
– 2 teaspoons of Korean soy sauce (gukganjang)
– a pinch of salt, if needed
1. Put the sprouts in a saucepan and pour 4 tablespoons of water. Close the lid tightly and cook the sprouts over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the boiled water flowing out from under the lid.
2. Remove the pan from the heat and open the lid. Toss and turn the sprouts so that the bottom ones end up at the top and the top ones end up at the bottom, and wait 30 seconds.
3. Drain the spouts in a colander to remove extra water and let cool for a few minutes.
4. Place hot sprouts in a large mixing bowl. Add the garlic, green onion, Korean soy sauce, sesame oil, toasted sesame seeds and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
5. Taste the salad and add more salt if needed. Serve at room temperature or chilled.
By Holly Ford (https://www.beyondkimchee.com)
Hye-gyoung Ford (aka Holly) is a well-known Korean food blogger and the author of “Korean Cooking Favorites”. Born and raised in Korea, she has lived in many countries. She shares her recipes and culinary memories on her blog, Beyond Kimchee. – Ed.
By Korea Herald ([email protected])