Korean Soybean Sprout Salad Kong Namul Recipes

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KOREAN SOYBEAN SPROUT SALAD (K'ONG NAMUL)



Korean Soybean Sprout Salad (K'ong Namul) image

A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.

Provided by strangelittlebeast

Categories     Soy/Tofu

Time 32m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 8

1 lb fresh soy bean sprouts
3 green onions
2 garlic cloves
1 teaspoon toasted black sesame seeds or 1 teaspoon toasted white sesame seeds
1/2 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes (Korean hot pepper ,if available)
2 tablespoons sesame oil
1 tablespoon fermented soybean chili paste (koch'u jang)

Steps:

  • Wash and clean sprouts.
  • Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
  • Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
  • Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
  • Chill for 20 minutes to meld the flavors.Serve cold or room temperature.

Nutrition Facts : Calories 106.6, Fat 7.5, SaturatedFat 1.1, Sodium 9.2, Carbohydrate 8.7, Fiber 2.7, Sugar 5, Protein 4

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)



Kongnamool (Korean Soybean Sprouts) image

A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.

Provided by Emmy

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

1 pound soybean sprouts
2 tablespoons soy sauce
¼ cup sesame oil
2 tablespoons Korean chile powder
1 ½ teaspoons garlic, minced
2 teaspoons sesame seeds
¼ cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
  • Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g

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