Kongnamul Muchim A Basic Korean Banchan Recipes

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KONGNAMUL MUCHIM - A BASIC KOREAN BANCHAN



Kongnamul Muchim - A Basic Korean Banchan image

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

Soybean sprouts - 3 cups
Carrot - 1/4 of a whole
Scallions - 3 stalk
Soup soy sauce - 1/2 teaspoon (regular soy sauce ok as well)
Minced garlic - 1/2 teaspoon
Salt - 2/3 teaspoon
Sugar - 1/2 teaspoon
Sesame oil - 1.5 teaspoon
Sesame seeds - 1 teaspoon

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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