Spicy Kongnamul (Soybean Sprouts) Muchim


166g soybean sprouts (cleaned)

½ cup water

½ tsp salt

1 tsp gochugaru (korean hot pepper flakes)

1 tsp Korean soy sauce for soup

1 tsp extra virgin sesame oil

1 ½ tsp toasted white sesame seeds

½ tsp chopped garlic

1 spring onion (chopped)

½ red chilli (sliced)

Preparation Instructions:

  1. Place ½ cup of water and ½ tsp of salt in a pot and spread soybean sprouts over. Cover with lid and bring the pot over medium high heat and cook for 3 minutes. Lower the heat and continue to cook for 3 more minutes. When done, toss the soybean sprouts in the liquid first, then strain them out.
  2. Place the soybean sprouts in a mixing bowl, add in gochugaru, soy sauce for soup, extra virgin sesame oil, toasted white sesame seeds, chopped garlic, spring onion and red chilli.
  3. Put on a disposable glove and toss to combine with hand to incorporate the seasonings with the soybean sprouts.
  4. Transfer to a serving platter and serve.



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