Kongnamul Muchim A Basic Korean Banchan Recipes
KONGNAMUL MUCHIM - A BASIC KOREAN BANCHAN
Kongnamul Muchim is soybean sprouts that are blanched and tossed in a soy sauce and garlic dressing. One of the basic banchans of Korean cuisine.
Provided by Daniel Oh
Categories Easy
Number Of Ingredients 9
Steps:
- Wash the soybean sprouts. Take the ends off each sprout (if low on time, this step is optional).
- Then slice the carrot and scallions into thin strips (4-5 cm).
- Put some water in a pot. Season the water with a few pinches of salt. Bring it up to a roaring boil. Then add the soybean sprouts in. Cook for exactly 4 minutes (use a timer).
- While the sprouts are boiling, fill an mixing bowl with cold water.
- After 4 minutes, drain the soybean sprouts and place them in the bowl with cold water. Let them cool down. Then place the boiled sprouts under cold running water. Put them in a strainer and set aside to get rid of excess water.
- Take out a mixing bowl. Add-in the soybean sprouts, carrots and scallions.
- Then add-in soy sauce, minced garlic, salt, sugar and give a thorough mix.
- Add in sesame oil and sesame seeds. Give a final mix.
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KONGNAMUL MUCHIM (SOYBEAN SPROUT SIDE DISH)
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- Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
- Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
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- Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
- Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
- When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
- Both classic and spicy can be made same directions. Add prepared soybean sprouts in a mixing bowl; gently mix everything together using your hand until everything combined well.
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