Korean Soybean Sprouts (Kongnamool) Side Dish Recipe (Step by Step for Dummies 101)

Who here misses the unlimited side dishes we get to enjoy when we dine at Korean restaurants? *Raises hand eagerly* In fact, sometimes I go to samgyupsal places less for the meat, and more for their side dishes! One side dish I’m particularly fond of is kongnamool – which is really just bean sprouts but with kimchi flavor. It’s easy to make, delicious, and healthy. Let’s dive in shall we?

DELECTABLE SIDE DISH FOR THE DAY: KOREAN SOYBEAN SPROUTS (Kongnamool)

DIFFICULTY: Easy

SERVING SIZE: Good for 8 people (side dish only!)

PREPARATION TIME: 15 minutes (if you don’t count the bean sprout prep, but if you do, then this becomes a 1 hour endeavor)

 

INGREDIENTS FOR KOREAN SOYBEAN SPROUTS SIDE DISH

• 1 pound soybean sprout
• 2 tbsp soy sauce
• 1/4 cup sesame oil
• 2 tbsp gochujang (or chili flakes)
• 1 1/2 tsp garlic, minced
• 2 tsp rice wine vinegar
• 1/4 cup green onions / leeks, chopped
• 2 tsp sesame seeds (Again, don’t have this so had to make do)

 

PROCEDURE:

STEP 1: Clean the bean sprouts

• Wash well under running water, then place your bean sprouts in a bowl of water. The bean sprouts will float and make it easier for you to grab one
• Grab a couple of bean sprouts and pull away the tail at the end. The tail is brown, or a darker looking color compared to the rest of the body
• Separate the cleaned bean sprouts and the tail. You can throw the tail away after

STEP 2: Cook the bean sprouts

• Bring a large pot of salted water to boil. Alternatively, I was cooking sundubu-jjigae (korean soft tofu stew) at the same time, so had excess anchovy kelp stock, so I used that instead

• Add the bean sprouts to the boiling water and cook uncovered for ~15-20 seconds. You want the bean sprouts to be tender yet still crisp
• Drain the bean sprouts and immediately immerse in ice water so the cold can stop the cooking process. If you don’t do this, the bean sprouts will continue to cook and become limp.

• Once the bean sprouts are cold (or the cold water becomes tepid), drain well and set aside the bean sprouts

Step 3: Mix the bean sprout sauce

• Whisk 2 tbsp soy sauce, 1/4 cup sesame oil, 2 tbsp gochujang, 1 1/2 tspgarlic, and sesame seeds together in a large bowl

• Pour the sauce over the bean sprouts, toss and stir until coated well with the sauce
• Sprinkle with green onions, then season with rice wine vinegar. Refrigerate before serving

Step 4: Bon Appetit!