Korean Bean Sprout Side Dish Recipe - Kongnamul-muchim 콩나물무침

Check our our Patreon! Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! The Korean name for this is 콩나물무침 or kongnamul-muchim It is a side dish made from blanched and seasoned sprouted soy beans Adding too much salt tends to draw out a lot of the moisture, resulting in deflated, flaccid beansprouts As a result, the finished product may seem bland Perhaps add a bit of salt when serving, to address this without storing the dish heavily salted When I first made this I was surprised by the fact that beansprouts can handle being simmered for 10 minutes without turning to mush In fact, they retain an enjoyably turgid texture, although they do not stay as snappily crunchy as they are when raw Raw beansprouts do not have a very long shelf-life, so this dish can be a way to preserve excess beansprouts in a form which makes them easy to add to other meals This dish can be served at any temperature, whether freshly made and still quite warm, or cold from the refrigerator Makes 4-5 cups of kongnamul-muchim Equipment:  saucepan for boiling sprouts  large mixing bowl Ingredients: 1 lb soybean sprouts 1 tsp kosher salt 2 cloves garlic minced 1 ea scallion 2” julienne 1/2 tsp gochugaru Korean hot pepper flakes 1/2 tsp fish sauce 1/2 tsp soy sauce 2 tsp sesame oil 1 tsp sesame seeds toasted Procedure: 1 Boil the beansprouts with the salt in 1/2 cup of water for 10 minutes over medium-high heat 2 Meanwhile, mix the dressing made from all the remaining ingredients 3 Once the beansprouts are cooked, drain them well and then toss in the dressing 4 Serve as a side dish to other elements, usually at least including rice Music: