Kongnamul Muchim Korean Soybean Sprouts Recipe Video Seonkyoung Longest
Looking for a flavorful dish that's bursting with healthy ingredients and a touch of Korean flair? Look no further than this recipe for Kongnamul Muchim, a delightful Korean Soybean Sprouts dish that's sure to become a staple in your kitchen. This simple yet delicious recipe combines the crunch of fresh soybean sprouts with a zesty array of seasonings for a dish that is both satisfying and nutritious. It's perfect for a light meal on its own or as a flavorful side dish to accompany your favorite main courses.
Ingredients
Instructions
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Rinse the soybean sprouts thoroughly under cold water to remove any impurities. Drain well and trim off any long roots.
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Bring water to a boil in a large pot over high heat. Add the soybean sprouts and cook for 3-4 minutes until just tender but still slightly crunchy. Drain and rinse under cold water to stop cooking.
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In a mixing bowl, combine the cooked soybean sprouts with minced garlic, chopped green onion, soy sauce, sesame oil, sesame seeds, sugar, vinegar, and red pepper flakes if using. Gently toss until well combined.
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Taste and adjust seasoning by adding salt if needed, being cautious due to the salt content in soy sauce and sesame oil.
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Transfer the Kongnamul Muchim to a serving dish and garnish with additional sesame seeds and chopped green onion.
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Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld. Serve cold as a side dish or light snack.
Nutrition Facts
Serving size: 1 serving (approximately 100 g)- Calories
- 120 kcal
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 600 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 3 g
- Sugars
- 3 g
- Protein
- 8 g
Next time you're looking for a quick, healthy, and flavorful side dish to complement your meals, give this Kongnamul Muchim Korean Soybean Sprouts recipe a try. It's a simple and delicious way to incorporate Korean cuisine into your home cooking repertoire.