Korean Spicy Bean Sprouts
Korean spicy bean sprout side dish is called Kongnamul Muchim (콩나물 무침). It's a common and simple banchan (side dish) made from soybean sprouts, seasoned with a flavorful mix of spices and aromatics.
Ingredients
Cooking Ingredients
- 1 lb soybean sprouts
- 1 tbsp salt
Seasoning Ingredients
- 1-2 clove garlic minced
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp vegan fish sauce (or salt)
- 1 stalk green onions chopped
- 1.5 tsp Korean coarse chili pepper flakes (Gochugaru) or less
- 1 tbsp seasame seeds
Instructions
- Wash the bean sprouts well and discard any discolored beans.
- In a big pot, add in 1 tbsp of salt and bring the water to a boil.
- Add in the bean sprouts, cover, and let it cook for 3-4 minutes.
- Drain well and place into a large mixing bowl.
- Add all the seasoning ingredients to the bowl and mix well.
- Adjust flavor to your liking.
Notes
Korean Spicy Bean Sprouts can be stored in the fridge for up to 4 days.