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Kongnamul-muchim is a crunchy, nutty side dish of soybean sprouts dressed in sesame oil and garlic, with an optional sprinkle of chili. It is on nearly every Korean table and in nearly every bibimbap. It is quick, cheap and full of texture.
Per serving: 106 calories · 5.4 g net carbs · 8 g protein · 8 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 8 ounces soybean sprouts rinsed
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 scallion finely chopped
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (optional)
Instructions
- Put the sprouts in a pot with 1/2 cup of water and a pinch of salt. Cover tightly and cook over medium-high heat for 6 to 7 minutes. Do not lift the lid while they cook.
- Drain the sprouts and spread them out to cool for a few minutes.
- Toss with the remaining salt, garlic, scallion, sesame oil, sesame seeds and gochugaru if using.
Notes
Nutrition
About This Dish
Soybean sprouts have been grown in Korea for centuries, often in clay pots covered with cloth in a dark corner of the kitchen. Families watered them several times a day, and they were a vital fresh vegetable during long winters. Kongnamul is so central to Korean cooking that the city of Jeonju built a whole food culture around it. Soybean sprouts are larger and crunchier than the mung bean sprouts common in other Asian cuisines. They appear in soups, stews, braises and banchan alike.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 8: Vegetables (Jeonju Hanok Village). See all Korean recipes