The Korean bean sprout side-dish, KongNaMul MuChim, is a very common and popular side-dish. In few minutes, you can have a tasty side. Maybe because of that, most Korean restaurants serve this as a side-dish. It is a non-spicy side-dish, but you can add some hot pepper powder to give a little kick if you like spicy food. You can also use this for your bibimbap. Try it someday.

Short Korean Lesson: *^^*

• KongNaMul (콩나물) = Bean Sprout
• MuChim (무침) = A Korean cooking term – Mix some seasonings with boiled or fresh vegetables, seafood, seaweed, and so on.

Ingredients:

• 2 Hands full Bean Sprouts (7.5 oz)
• 1 Tbsp Green Onion
• 1 tsp Minced Garlic
• ¼ Generous tsp Salt
• ½ tsp Sesame Seeds
• 1 tsp Sesame Oil

Yield: 2 Servings

Remove bad parts of the bean sprouts and wash them twice. Drain the water.

In a pan, add the bean sprouts and 5 cups of water. Depending on your pan size, add the water until the bean sprouts are covered with water.

Boil them for about 10 minutes on high covered. While it is boiling do not open the lid, or the bean sprouts will get a bad flavor later.

After 10 minutes, drain the water and set them aside cool a little.

Add 1 Tbsp of finely chopped green onions, 1 tsp of minced garlic, ¼ generous tsp of salt, ½ tsp of sesame seeds, and 1 tsp of sesame oil.

Mix all of the ingredients gently.

You can keep this in the refrigerator for 2 or 3 days. Serve it with rice, soup, and other kinds of Korean side-dishes. Enjoy!