Korea

Kongnamul muchim

Name: Kongnamul muchim
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400 g soybean sprouts; 3/4 tsp salt; 2 cloves minced garlic; 1 sliced spring onion (green onion, scallion); 2 tsp sesame oil; 1 1/2 tsp toasted sesame seeds; 1 tsp soy sauce; 1 tsp optional gochugaru

Crunchy soybean sprouts in garlic and sesame. The banchan that's always on the table.

15 minTime

14 gProtein each

mildSpice

Sprouts, Korean style2 chapters · 1 min read

Make it your way

Grandma's waySoybean sprouts with garlic, sesame oil and salt.

The original

158kcalsame

14 gproteinsame

2 gfibresame

15minutessame

Kongnamul muchim.

Per serving, worked out from the ingredient table.

Ingredients

Soybean sprouts400 g

Salt¾ tsp

Garlic2 cloves, minced

Spring onion (green onion, scallion)1, sliced

Sesame oil2 tsp

Sesame seeds1½ tsp, toasted

Soy sauce1 tsp

Gochugaru1 tsp, optional

Method

3 steps

1Rinse sprouts, picking out loose husks.
2Boil the sprouts covered with a little salted water for 5 minutes without lifting the lid.
3Drain, rinse in cold water and squeeze lightly. Toss with garlic, spring onion, sesame oil, seeds, soy, salt and chilli if using.

Serve it like this

Serve in a small bowl among the banchan, or pile onto bibimbap with other namul.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kongnamul muchim

Crunchy soybean sprouts in garlic and sesame. The banchan that's always on the table.

15 minTime

14 gProtein each

mildSpice

Sprouts, Korean style2 chapters · 1 min read

Make it your way

Grandma's waySoybean sprouts with garlic, sesame oil and salt.

The original

158kcalsame

14 gproteinsame

2 gfibresame

15minutessame

Kongnamul muchim.

Per serving, worked out from the ingredient table.

Ingredients

Soybean sprouts400 g

Salt¾ tsp

Garlic2 cloves, minced

Spring onion (green onion, scallion)1, sliced

Sesame oil2 tsp

Sesame seeds1½ tsp, toasted

Soy sauce1 tsp

Gochugaru1 tsp, optional

Method

3 steps

1Rinse sprouts, picking out loose husks.
2Boil the sprouts covered with a little salted water for 5 minutes without lifting the lid.
3Drain, rinse in cold water and squeeze lightly. Toss with garlic, spring onion, sesame oil, seeds, soy, salt and chilli if using.

Serve it like this

Serve in a small bowl among the banchan, or pile onto bibimbap with other namul.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kongnamul muchim

Make it your way

Ingredients

Method

Kongnamul muchim

Make it your way

Ingredients

Method

Make it a meal