Kongnamul (Soybean Sprouts)

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Nancy Cho

Ingredients

  • 14
    ounces Kongnamul (soybean sprouts)
  • 1
    teaspoon Kosher Salt
  • 1 1/2
    cups Water
  • 1
    teaspoon Garlic
    minced
  • 1
    Scallion
    thinly sliced
  • 1
    teaspoon Roasted Sesame Seeds
    crushed
  • 1 1/2
    teaspoon Sesame Oil
  • 1/2
    teaspoon Kosher Salt (plus more to taste)
  • 2
    teaspoons Gochugaru (Korean red pepper flakes)
  • 1
    teaspoon Fish Sauce or Soy Sauce

Instructions

1
14 ounces Kongnamul (soybean sprouts) To wash soybean sprouts, fill a large bowl with cold water and add soybean sprouts. Discard floating soybean skins and kernel shells, and remove rotten or browned soybean sprouts. Drain and repeat until soybeans are c
2
1 1/2 cups Water 1 teaspoon Kosher Salt In a large pot, add water, kosher salt, and soybean sprouts. Cover the pot and bring to boil over medium heat. Cook for about 7 minutes and do NOT open the lid during cooking time.
3
When cooking is done, drain the sprouts into a large colander and rinse thoroughly with cold water. Drain well.
4
1 Scallion (thinly sliced) 1 teaspoon Garlic (minced) Chop scallions, and mince garlic.
5
1 teaspoon Roasted Sesame Seeds (crushed) Crush sesame seeds to release more flavor and aroma. You can also leave the seeds whole if you want to skip this step.
6
1 1/2 teaspoon Sesame Oil Transfer soybean sprouts to a large mixing bowl. Add scallions, garlic, sesame seeds, and sesame oil. Mix together by hand or with tongs to evenly coat the sprouts.
7
1/2 teaspoon Kosher Salt (plus more to taste) For the non-spicy version, add 1/2 teaspoon kosher salt (or more to taste) and mix well.
8
2 teaspoons Gochugaru (Korean red pepper flakes) 1 teaspoon Fish Sauce or Soy Sauce For the spicy version, add gochugaru and fish sauce (or soy sauce), and mix well. If needed, add salt to taste.
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