Spicy Korean Bean Sprouts Kongnamool Recipes
SPICY KOREAN BEAN SPROUTS (KONGNAMOOL)
Steps:
- First take out beans, rinse, and place in pot of boiling water. Only par boil for about 2 minutes
- Drain beans then immediately put into bowl full of ice and some cold water (this flash cools them)
- While these are "cooling" add everything except green onions into a small bowl and mix
- This is where you can adjust your spice level to your liking. Add more or less chili flakes or chili paste
- Take beans out of "cold bath" and place in bowl with mixture and toss
- Scoop into bowls and sprinkle green onions and toasted sesame seeds (optional) on top. ENJOY
KOREAN BEAN SPROUTS
Make and share this Korean Bean Sprouts recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
- Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
- Serve hot or cold.
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- Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.
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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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