Banchan, the vibrant array of Korean side dishes, is incomplete without the delightful crunch of seasoned bean sprouts, or kongnamul muchim. This simple yet flavorful side dish is a staple in Korean cuisine, adding a refreshing and subtly spicy kick to any meal. Its bright green color and satisfying texture make it a welcome addition to rice bowls, barbeque feasts, or enjoyed on its own as a healthy snack. The preparation is surprisingly quick and straightforward, requiring readily available ingredients.
Beyond its simple elegance, kongnamul muchim offers a delightful balance of flavors – a hint of sweetness from the sprouts themselves, a savory depth from soy sauce, a pleasant tang from sesame oil, and a gentle warmth from garlic and red pepper flakes. This recipe provides a perfect balance of these elements, resulting in a truly addictive side dish. Ready to learn how to create this delicious and versatile Korean side dish? Let's dive into the step-by-step instructions below.
Tools Needed
- Freezer-ready container
- Pot
- Mixing bowl
Ingredients
- Bean sprouts: 300g
- Seasoning salt: 1 spoon
- Sesame seeds: 1 spoon (ground into powder)
- Red pepper powder: 3 spoons
- Saenggogi flavor powder: 1/2 spoon
- Hondashi: 1 teaspoon
- Minced garlic: 1/2 spoon
- Water: 50-60ml
Step-by-Step Instructions
Step 1. Prepare Bean Sprouts and Seasoning
- Prepare 300g of bean sprouts and rinse them lightly two or three times.
- Set the rinsed bean sprouts aside.
- 1 spoon seasoning salt, 1 spoon sesame powder, 3 spoons red pepper powder, 1/2 spoon saenggogi flavor powder, and 1 teaspoon Hondashi. Mix well and store in the freezer.
Step 2. Blanch Bean Sprouts
- Place 300g of bean sprouts in a pot, add 50-60ml of water, cover, and cook on high heat until steam rises (about 3 minutes).
- After 3 minutes, turn off the heat and transfer the bean sprouts to a mixing bowl.
Step 3. Season and Mix
- Add 1/2 spoon of minced garlic and mix well.
- Add 2 spoons of the prepared seasoning powder and mix well with your hands.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Grind sesame seeds finely to make sesame powder.
- Cook the bean sprouts on high heat without opening the lid for 3 minutes after seeing steam.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked bean sprouts?
While you can, using fresh bean sprouts provides a better texture and flavor. Pre-cooked ones may become mushy.
2. How long can I store the seasoned bean sprouts?
Store them in an airtight container in the refrigerator for up to 3 days. The flavors will intensify slightly over time.
3. What can I do if I don't have sesame oil?
While sesame oil adds a distinct flavor, you can substitute with another neutral oil like vegetable oil. The dish will still be delicious, although the flavor will be slightly different.
This quick and easy recipe for seasoned bean sprouts is a fantastic introduction to the world of Korean banchan. With minimal ingredients and effort, you can enjoy a vibrant and flavorful side dish that's perfect for any occasion. So go ahead, try this recipe and add a delicious, healthy crunch to your next meal!