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 clean and then drain water.
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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