Kongnamul Muchim (Korean Seasoned Soybean Sprouts)

• active time: 5 mins
• total time: 15 minutes

Ingredients

1 bag soybean sprouts (about 200g)

1 tsp salt (for boiling)

1 clove garlic, minced

1 green onion, finely chopped

1 tbsp sesame oil

1 tsp salt (or to taste)

1 tbsp gochugaru (Korean chili flakes, optional)

1 tbsp toasted sesame seeds

Directions

Wash the soybean sprouts

Gently rinse the sprouts under cold running water, removing any brown or wilted ends if needed.

Blanch the sprouts

Bring a pot of water to a boil and add 1 teaspoon of salt. Add the soybean sprouts and boil for 4–5 minutes until they’re tender but still have a bit of crunch.

Cool and drain

Drain the sprouts and rinse them briefly in cold water to stop the cooking. Gently squeeze out any excess water using your hands or a clean kitchen towel.

Season the sprouts

In a large mixing bowl, combine the blanched sprouts with minced garlic, chopped green onion, sesame oil, salt, gochugaru (if using), and sesame seeds. Toss everything gently by hand or with chopsticks until evenly coated.

Serve or store

Serve immediately at room temperature or chilled. Kongnamul muchim can be stored in an airtight container in the fridge for up to 3 days.