**Introduction**
Kongnamul Muchim (seasoned soybean sprouts) is a beloved Korean side dish that beautifully represents the “Seasoned and Mixed” category in Korean cuisine. Light, crunchy, and refreshingly simple, this dish is a staple on Korean tables and pairs well with a variety of main dishes. Bean sprouts are packed with nutrients, and the seasoning of garlic, sesame oil, and soy sauce enhances their natural flavor. Today, I’ll introduce you to this easy-to-make, healthy Korean recipe that you can prepare at home in just about 15 minutes.
**Main Content**
*Ingredients for one serving:*
– 150 grams fresh mung bean sprouts (콩나물)
– 1 garlic clove, minced (about 3 grams)
– 1 teaspoon soy sauce (5 ml)
– 1 teaspoon toasted sesame oil (5 ml)
– 1/2 teaspoon toasted sesame seeds (2 grams)
– 1/4 teaspoon salt (1.5 grams)
– 1 green onion, finely chopped (about 10 grams)
– Optional: a pinch of red pepper flakes (gochugaru) (about 0.3 grams) for a mild kick
*Step-by-step recipe:*
1. **Prepare the bean sprouts:** Rinse the mung bean sprouts thoroughly under cold water to remove any dirt or husks. Drain well.
2. **Blanch the sprouts:** Bring a pot of water to a boil. Add a pinch of salt and blanch the bean sprouts for about 2 to 3 minutes, until they are tender but still crunchy. Avoid overcooking to maintain their fresh texture.
3. **Drain and cool:** Immediately drain the cooked sprouts and rinse them under cold water to stop the cooking process. Squeeze gently with your hands to remove excess water but do not mash them.
4. **Season the sprouts:** Place the cooled sprouts in a mixing bowl. Add the minced garlic, soy sauce, toasted sesame oil, salt, chopped green onions, and toasted sesame seeds. If you like spice, sprinkle a small pinch of red pepper flakes.
5. **Mix well:** Toss everything gently but thoroughly until the sprouts are evenly coated with the seasoning.
6. **Serve:** Transfer to a small dish and sprinkle a few extra sesame seeds on top for a finishing touch.
Enjoy your Kongnamul Muchim as a refreshing and nutritious banchan (Korean side dish) alongside rice and other Korean dishes!
**Conclusion**
Kongnamul Muchim is a perfect introduction to Korean seasoned vegetable dishes because it highlights the natural flavor and texture of one of Korea’s most common ingredients—mung bean sprouts. Its simplicity, freshness, and subtle umami from sesame oil and soy sauce create a comforting dish that anyone can appreciate. Whether you’re starting a Korean meal or looking for a healthy snack, this seasoned bean sprout salad is quick to make and always satisfying. Give it a try, and bring a little authentic Korean cuisine into your kitchen effortlessly!
