The Korean soybean sprout side dish, KongNaMul MuChim, is very common and popular. In few minutes, you can have a tasty side dish. Maybe because of that, most Korean restaurants serve this as a side dish. It is a nonspicy 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. 😀
Yield: 4 Servings
Short Korean Lesson
- KongNaMul (콩나물) = Soybean Sprout
- MuChim (무침) = To mix some seasonings with boiled or fresh vegetables, seafood, seaweed, and so on.
- 2 Handfuls Soybean Sprouts (7.5 oz)
- 1 Tbsp Green Onion
- 1 tsp Minced Garlic
- ¼ Generous tsp Salt
- ½ tsp Sesame Seeds
- 1 tsp Sesame Oil
Remove any bad parts of the soybean sprouts and wash them twice. Drain the water.
In a pan, add the soybean sprouts and add water until the soybean sprouts are covered.
Boil them in a covered pan for about 10 minutes on high. While they are boiling do not open the lid, or the soybean sprouts will get a bad flavor later.
After 10 minutes, drain the water and set them aside to 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!