Korean 5 min

Korean Banchan: Kongnamul (Bean Sprout Salad)

Name: Korean Banchan: Kongnamul (Bean Sprout Salad)
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb fresh soybean sprouts (kongnamul); 2 cloves garlic, minced; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 teaspoon sesame seeds; 2 green onions, sliced thin; 1/2 teaspoon salt; 1/4 teaspoon gochugaru (optional)

veganvegetariandairy-freehealthyquickgluten-free

Ingredientsfor 2

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11 lb fresh soybean sprouts (kongnamul)
22 cloves garlic, minced
31 tablespoon sesame oil
41 tablespoon soy sauce
51 teaspoon sesame seeds
62 green onions, sliced thin
71/2 teaspoon salt
81/4 teaspoon gochugaru (optional)

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Instructions

1
Bring a pot of salted water to a boil. Add soybean sprouts and boil with the lid on for exactly 3 minutes — do not peek during cooking. Opening the lid releases heat and leaves the sprouts with a raw, beany smell.
2
Drain immediately and cool under cold running water. Squeeze out excess water firmly.
3
Combine cooled sprouts with garlic, sesame oil, soy sauce, sesame seeds, green onions, and optional gochugaru. Toss thoroughly with your hands.
4
Taste and adjust seasoning. The sprouts should be tender but retain a pleasant crunch. Serve as a banchan alongside rice and other Korean dishes. Kongnamul is one of the three traditional toppings in bibimbap.