Spicy Soybean Sprouts (Kongnamul Muchim)
Spicy Soybean Sprouts side dish that is saucy and delicious! Kongnamul Muchim is a great healthy dish to have with any meal as a side but also wonderful with just rice.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
- 14 oz Soybean Sprouts (Kongnamul)
- 1 cup water
- 1 tsp sea salt
- 1.5 tsp garlic chopped
- 2 tsp red chili powder Gochukaru
- 1/4 tsp garlic powder
Add after Sprouts are cooked
- 1/4 tsp black pepper
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1/2 tsp sea salt optional (add to taste)
- 1 Tbsp green onions chopped
Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.
I don't break off root ends because it's time consuming and also is known to contain good nutrition. But you are welcome to do that if you prefer.
Chop garlic and green onions.
In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water)
Add soybean sprouts to pot.
Add chopped garlic, gochukaru (red chili powder) and garlic powder on top of the sprouts. Cover with a lid and bring to a boil then reduce heat to Medium and cook for 7 minutes.
Open the lid and cook for 1 more minute to reduce the liquid.
Let it cool enough that you can handle the sprouts. Drizzle sesame oil and sprinkle sesame seeds. Add chopped green onions.
Toss and mix everything with chopsticks or with your hands (best). Taste. Add a bit more salt but you can leave it out if you want it less salty.
Calories: 18kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 460mg | Potassium: 19mg | Vitamin A: 310IU | Vitamin C: 0.6mg | Calcium: 8mg | Iron: 0.3mg