Description
Kongnamul Muchim, or seasoned bean sprouts, is one of the top favourite Korean banchan. Not only is it economical, there’s a satisfying feeling when the sprouts go ‘crunch crunch crunch’ in your mouth.
Ingredients
Scale
- 1 bag of soybean sprouts, rinsed and drained
- 1 tsp salt
- 2 garlic cloves, minced
- 1 green onion, chopped
- 1/2 tsp gochugaru
- 1 tsp fish sauce
- 1 tsp roasted sesame seeds
- 2 tsp sesame oil
Instructions
- All it takes is 3 easy steps to make Korean seasoned bean sprouts.
- Boil soybean sprouts over medium heat for 10 mins.
- Drain soybean sprouts and add all other ingredients.
- Mix well and serve as a delicious side dish.
Notes
- You can prepare the soybean sprouts dish beforehand and keep it chilled in the fridge while you cook the rest of your meal. Right before serving, add a sprinkle of sesame seeds for add visual effect.
- It goes very well as a side for any asian dish, be it rice or noodles.
- Seasoned Soybean sprouts can be kept in airtight container for up to 3 days.