Kongnamul Muchim, or seasoned soybean sprout salad, is a vibrant and incredibly healthy side dish that's a staple in Korean cuisine. Its simple yet satisfying flavor profile—a delightful balance of savory, spicy, and slightly sweet—makes it a perfect accompaniment to countless Korean meals, from barbeque to bibimbap. The key to a truly delicious Kongnamul Muchim lies in the preparation of the sprouts; properly blanching them ensures a crisp texture that won't become mushy. This refreshing salad is packed with nutrients, boasting a high fiber and vitamin content, making it a guilt-free addition to any diet.
Beyond its nutritional benefits and delicious taste, Kongnamul Muchim is surprisingly easy to prepare, even for beginner cooks. The ingredients are readily available, and the process itself is straightforward and quick. Ready to learn how to make this flavorful and healthy side dish? Let's dive into the step-by-step instructions below to create your own perfect Kongnamul Muchim!
Tools Needed
- Large pan
- Large bowl
Ingredients
- Soybean sprouts: 1 lb
- Carrot: 1 medium
- Cucumber: 1 medium to large
- Water: 4 cups
- Salt: pinch
- Toasted sesame seeds: 1-2 tbsp
- Toasted sesame oil: 1-3 tsp
- Soy sauce: 1 tsp
- Ground black pepper
- Golden flax seed powder: 1 tsp (optional)
- Other seeds/nuts: optional
Step-by-Step Instructions
Step 1. Prepare and Blanch the Soybeans
- Wash soybean sprouts thoroughly, removing the skins.
- Boil 4 cups of water with a pinch of salt in a large pan for about 10 minutes.
- Add the soybean sprouts to the boiling water and cook for 10 minutes, stirring halfway through to ensure even cooking.
- Transfer the cooked soybean sprouts to a large bowl, reserving the cooking liquid for later use (e.g., soup).
Step 2. Add Vegetables and Seasoning
- Slice the carrot and cucumber into pieces similar in size to the soybean sprouts.
- Add the sliced carrots to the hot soybean sprouts to slightly steam them.
- Mix well, then add toasted sesame seeds, salt, and ground black pepper to taste.
- Add toasted sesame oil and soy sauce, adjusting to your preferred taste.
- Add the cucumber and mix well. Add more salt if needed, as the cucumber will release some liquid.
Step 3. Enhance and Serve
- Add optional ingredients like golden flaxseed powder, chia seeds, other seeds, or nuts.
- Mix everything thoroughly and serve.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Use vegetables that are about to expire to save money and reduce food waste.
- Feel free to experiment with other vegetables like bell peppers, celery, red cabbage, etc.
- If you're watching your calorie intake, use more toasted sesame seeds instead of sesame oil.
- Add salt gradually, as you can always add more later.
- Each soy sauce has different salt content, taste and adjust accordingly.
- Use any seeds and nuts you have on hand to add extra flavor and nutrition.
Nutrition
- N/A
FAQs
1. Can I use pre-packaged soybean sprouts?
Yes, but fresh sprouts will generally result in a crispier, more flavorful salad. If using pre-packaged, rinse them thoroughly before cooking to remove any excess moisture.
2. How can I make this spicier or less spicy?
Adjust the amount of gochugaru (Korean chili flakes) to your preference. For a spicier dish, add more; for a milder one, use less or omit it entirely.
With its vibrant flavor, satisfying crunch, and impressive nutritional profile, Kongnamul Muchim is a versatile and delicious addition to any meal. This simple recipe allows you to enjoy the authentic taste of Korea in your own kitchen, whether you're a seasoned cook or just starting out. So go ahead, try this recipe and experience the delightful freshness of this healthy and flavorful vegan salad!