TheSpiceOdysseyAugust 22, 2021everyday recipesComment

Soybean Sprout Banchan

TheSpiceOdysseyAugust 22, 2021everyday recipesComment

Kongnamul Muchim is one of the most commonly served banchan (side dishes) in Korean cuisine. It’s a crunchy and delicious side dish and one of my absolute favorites! If you love bibimbap, it is also one of the classic namul (vegetable dish) used, adding a nice crunch along with other vegetables to the dish.

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This is one of the easiest and healthiest snacks you can keep at home. It comes together really quick and can last in your refrigerator up to 2 weeks. I always make it in bulk for whenever I need a quick snack, or to top off bibimbap or side dish for any Korean meal, which we tend to have a lot at home.

Arafat tells everyone that aside from Bengali food, I am an expert in Korean food. I guess when you love a cuisine so much, cooking the dishes will come naturally to you. I cook Korean like every other week and my pantry is always stocked with Korean ingredients.

Speaking of pantry, this dish does require a few ingredients. It’s not a lot and the ingredients are so versatile, they will come in handy if you want to make other Korean dishes like kimchi, bibimbap, tteokbokki and Korean fried chicken. These ingredients also extend over because they apply to other cuisines like Japanese, Chinese and Thai.

Recommended Pantry Ingredients

Fish Sauce
Toasted Sesame Oil
Toasted Sesame Seeds
Gochugaru — Korean spicy chili flakes

Pictorial Recipe

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to look through the steps.

Bring 4 cups water and 1/2 tsp salt to a boil.

Cover and cook 1 lbs bean sprout for 4 mins. Rinse in cold water and drain.

Separate the bean sprouts to 2 bowls - 1 for classic and 1 for spicy.

Add 1 tsp of fish sauce.

Add 1/4 tsp of sugar and a pinch of ground black pepper.

Add 1 clove of grated garlic.

Add 2 tbsp green onions.

Add 1 tsp toasted sesame seeds.

Add 1 tbsp of toasted sesame oil.

Mix and mix some more!

For the spicy bean sprouts, follow everything as before.

Add 2-3 tsp of gochugaru and mix again!

Classic Kongnamul Muchim

Spicy Kongnamul Muchim

Recipe — Kongnamul Muchim

Classic & Spicy Bean Sprout Side Dish

Serving: 3-4

Ingredients

Soybean or Mung Bean Sprouts - 1 lbs
Water - 4 cups
Salt - 1/2 tsp
Fish Sauce - 1 tsp
Sugar - 1/4 tsp
Ground Black Pepper - just a pinch
Garlic - 1 clove, grated
Green Onions - 2 tbsp, chopped
Toasted Sesame Seeds - 1 tsp
Toasted Sesame Oil - 1 tbsp
Gochugaru — 2-3 tsp

Directions

Bring water and salt to a boil.
Cover and cook bean sprout for 4 minutes. Then rinse in cold water and drain well.
Separate the bean sprouts to two bowls — one for classic and one for spicy.
For classic - add fish sauce, sugar, ground black pepper, grated garlic, green onions, toasted sesame seeds and toasted sesame oil. Mix everything.
For spicy - add fish sauce, sugar, ground black pepper, grated garlic, green onions, toasted sesame seeds, toasted sesame oil and gochugaru. Mix everything.
That’s it. Enjoy!