Kongnamul Muchim: Spicy Korean Soybean Sprout Salad

Ingredients

• 500g (1.1 lb) soybean sprouts 500g (1.1 lb) soybean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds 1 teaspoon toasted sesame seeds
• 2 green onions, thinly sliced 2 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Bring a pot of water to a boil and blanch the soybean sprouts for 1-2 minutes until they are slightly tender but still retain their crunch. Drain and rinse with cold water.
2. 2.
   In a mixing bowl, combine soy sauce, gochujang, sesame oil, minced garlic, and sugar. Mix well until the ingredients are thoroughly combined.
3. 3.
   Add the blanched soybean sprouts to the bowl and toss them gently with the dressing until they are evenly coated.
4. 4.
   Sprinkle toasted sesame seeds and sliced green onions over the salad as a garnish.
5. 5.
   Serve immediately or refrigerate for a few hours to allow the flavors to meld together.

Treat your ingredients with care...

• Soybean sprouts — Make sure to blanch the sprouts for just a few minutes to retain their crunchiness. Overcooking can result in a mushy texture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of rice vinegar to the dressing.
• If you prefer a less spicy version, you can substitute gochujang with Korean red pepper flakes (gochugaru).
• To enhance the nutty flavor, lightly toast the sesame seeds before sprinkling them over the salad.
• Make sure to rinse the blanched soybean sprouts with cold water to stop the cooking process and maintain their crispness.
• For a refreshing twist, add a squeeze of fresh lemon juice to the dressing.

Serving advice

Serve Kongnamul Muchim as a side dish alongside Korean BBQ, rice, and other banchan (Korean side dishes). It also pairs well with bibimbap or as a topping for lettuce wraps.

Presentation advice

Arrange the Kongnamul Muchim in a shallow bowl or plate, garnish with additional sliced green onions and toasted sesame seeds for an appealing presentation. The vibrant colors of the sprouts and the contrasting garnishes will make the dish visually enticing.