Korean Bean Sprouts
Ingredients
- 2 lb Sprouted Soybean Sprouts
- 1 Tbsp Bonito Granule (Sub with 2 Tsp Salt and 2 Tsp Fish Sauce)
- 4 Cloves Garlic (Grated)
- 3 Stalk Scallions (Chopped)
- 5 Tsp Sesame Oil
- 1 Tbsp Sesame Seeds
- Roasted Sesame Seeds (Optional)
Instructions
- 1.In boiling water, blanche the Bean Sprouts for 10 minutes with a lid covering the pot, then drain the water and let bean sprouts cool
- Mix in aromatics and flavorings, and eat. Store in a jar in the fridge
Notes
Kongnamul-muchim, a traditional Korean side dish made from soybean sprouts, offers a refreshing and flavorful addition to any meal. With its vibrant colors and delicate crunch, this dish exemplifies the beauty of Korean cuisine’s emphasis on fresh, seasonal ingredients and balanced flavors.
To prepare Kongnamul-muchim, soybean sprouts are first blanched briefly in boiling water, then quickly cooled to retain their crisp texture and bright green color. Once cooled, the sprouts are tossed with a tantalizing mixture of seasonings, including soy sauce, sesame oil, garlic, green onions, and sesame seeds. This harmonious blend of flavors creates a savory, umami-rich profile that perfectly complements the natural sweetness of the sprouts.
The dish’s simplicity belies its complexity of taste, as each ingredient contributes its unique character to the overall flavor profile. Soy sauce adds depth and saltiness, while sesame oil imparts a nutty aroma and richness. Garlic lends its pungent warmth, while green onions provide freshness and a subtle oniony bite. Finally, toasted sesame seeds offer a delightful crunch and a toasty, nutty flavor.
Kongnamul-muchim’s versatility makes it a beloved accompaniment to a wide range of Korean dishes, from hearty stews and grilled meats to simple rice bowls and noodle dishes. Its light and refreshing qualities make it particularly well-suited for balancing the richness of Korean barbecue or spicy soups, while its vibrant appearance adds visual appeal to any table spread.
Beyond its delicious taste and aesthetic appeal, Kongnamul-muchim also boasts numerous health benefits. Soybean sprouts are rich in vitamins, minerals, and antioxidants, making them a nutritious addition to any diet. They are also low in calories and fat, making them a guilt-free indulgence for those seeking healthier eating options.
In conclusion, Kongnamul-muchim stands as a shining example of Korean cuisine’s artistry and culinary prowess. With its harmonious blend of flavors, vibrant appearance, and nutritional benefits, this soybean sprout side dish is sure to delight palates and nourish bodies alike, making it a beloved staple in Korean households and restaurants around the world.
