This seasoned soybean sprouts, is just one of the many many selections that I have come to simply adore. Crunchy, a little raw in taste with a tad of nutty flavor, to be liking it could be an acquired thingy for many but one that came rather easy to me. The very first homemade banchan of mine, this is one with genuine simplicity and taste that they make a delectable banchan just like many others and simply keep Korean mealtimes really interesting.
Kongnamuk Muchin (Seasoned Soybean Sprouts) 콩나물 무침
Makes about 6 helpings of a side dish
1lb soybean sprouts, trimmed
2 spring onions, chopped
2 cloves garlic, minced
1 tbsp light soy sauce
1 tbsp sesame oil
1/4 tsp salt
1/2 tsp sugar
1/2 tbsp hot pepper flakes
1/2 tbsp sesame seeds
1. Rinse the soybean sprouts under cold running water until the water runs clear.
2. Heat up a pot with a cup of water over high heat. Add in a tsp of salt and bring to boil.
3. Once boiling, bring in the soybean sprouts and spread around the pot in an even layer. Cover and let boil for 8 minutes undisturbed. Drain and let cool lightly.
4. Add in the spring onions, garlic, sesame oil, salt, sugar and hot pepper flakes. Toss to mix evenly.
5. Sprinkle the sesame seeds over the top. Serve warm or chilled.