Korean Bean Sprout Recipe

Kongnamul Muchim (Spicy Soybean Sprouts)

WEBNov 29, 2018 · In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts) Add soybean …

Rating: 4.5/5(2)
1. Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.
2. I don't break off root ends because it's time consuming and also is known to contain good nutrition. But you are welcome to do that if you prefer.
3. Chop garlic and green onions.
4. In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts)

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Kongnamul Muchim (Soybean Sprout Side Dish)

WEBFeb 21, 2012 · Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium …

Rating: 4.5/5(40)
1. Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
2. Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
3. Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.

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Kongnamul Bap (Soybean Sprout Rice Bowl) Korean …

WEBMay 27, 2020 · Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the …

1. Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
2. Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)
3. Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
4. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.

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