Introduction:
Korean cuisine is renowned for its vibrant, flavorful side dishes called banchan, which accompany almost every meal. Among these, Kongnamul Muchim, a seasoned and mixed dish made from soybean sprouts, holds a special place due to its refreshing crunch, subtle earthiness, and perfectly balanced seasoning. It is nutritious, easy to prepare, and a fantastic way to add freshness to your Korean meal. Today, I’ll introduce you to this humble yet delicious dish, perfect for anyone looking to explore authentic Korean flavors beyond the well-known staples.
Main Content:
Kongnamul Muchim (콩나물 무침) literally means “seasoned soybean sprouts.” Soybean sprouts are blanched briefly, then tossed with garlic, sesame oil, and soy sauce, resulting in a light, healthy dish bursting with flavor and texture.
Here’s a simple step-by-step recipe to make one serving of Kongnamul Muchim at home.
Ingredients (for 1 serving):
– Fresh soybean sprouts (kongnamul): 150 grams
– Garlic: 1 small clove (5 grams), finely minced
– Green onion: 1 tablespoon (10 grams), finely chopped
– Soy sauce: 1 teaspoon (5 ml)
– Sesame oil: 1 teaspoon (5 ml)
– Toasted sesame seeds: 1 teaspoon (2 grams)
– Salt: 1/4 teaspoon (1.5 grams)
– Water: 500 ml (for blanching)
Recipe Steps:
1. Rinse the soybean sprouts thoroughly under cold running water to remove any impurities.
2. Bring 500 ml of water to a rolling boil in a medium pot.
3. Add the soybean sprouts to the boiling water and blanch for about 2 minutes until they are tender but still crisp. Avoid overcooking to maintain their delightful crunch.
4. Drain the sprouts immediately and rinse under cold water to stop the cooking process. Drain well and gently squeeze out excess water.
5. Transfer the blanched soybean sprouts to a mixing bowl.
6. Add minced garlic, chopped green onion, soy sauce, sesame oil, salt, and toasted sesame seeds.
7. Toss everything gently but thoroughly, ensuring the soybean sprouts are evenly coated with the seasoning.
8. Taste and adjust the salt or soy sauce according to preference.
9. Serve immediately or chill briefly for a refreshing cold side dish.
Conclusion:
Kongnamul Muchim is a perfect example of how simplicity and fresh ingredients can create an unforgettable dish. It complements spicy, rich main courses and refreshes your palate with its light texture and nutty aroma. I encourage you to try making this classic Korean seasoned and mixed dish at home—it’s nutritious, quick, and wonderfully delicious!
