Kongnamul-muchim

Crunchy, translucent sprouts coated in a glossy sesame oil film. The gochugaru chili provides a dry heat and a deep red hue that contrasts with the white stems.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 237
• Protein: 15 g
• Carbs: 32 g
• Fat: 5 g

Ingredients

• 500 g Mung bean sprouts ( rinsed )
• 1 piece Garlic ( finely minced )
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp gochugaru
• 1 tsp sesame seeds ( toasted )
• 1 pinch Gray sea salt
• 500 g Soybean sprouts (Kongnamul) ( rinsed and trimmed )

Instructions

1. Blanch the sprouts

   Plunge the soybean sprouts and mung bean sprouts into boiling salted water. Cook for 4 minutes: the yellow head of the soybean sprouts should be cooked while remaining crunchy, and the stems should become slightly translucent.

2. Refresh and drain

   Stop the cooking immediately by rinsing the sprouts under ice-cold water. Drain thoroughly and squeeze gently between your hands to extract any residual water that would dilute the sauce.

3. Season and combine

   Mix the minced garlic, chopped green onion, soy sauce, gochugaru, and sesame oil. Add the sprouts and toss by hand so the seasoning coats every strand. Finish by sprinkling with sesame seeds.

Chef's tips

• Never cover the pot while cooking the sprouts, as it traps an unpleasant grassy smell.
• The secret is in the draining: if the sprouts are wet, the sauce won't cling.

Storage

Keeps for 2 to 3 days in the refrigerator in an airtight container. The crunch will diminish over time.