Seasoned Bean Sprouts (Kongnamul Muchim)
A super-simple side dish for busy days. The bean sprouts are steamed in their own moisture without added water, keeping the nutrients intact and the texture wonderfully crisp.
Ingredients
Ingredients
- Soybean sprouts1 bag (300g)
- Sesame oil1 tbsp
- Salt1 tsp
- Toasted sesame seeds1 tbsp
- Chives & carrot (for garnish)A little
Directions
- 1
Rinse the bean sprouts well and, without shaking off the water, put them straight into a pan, cover, and heat. Cooking them in just the clinging water and their own moisture preserves far more nutrients. (Low heat for 7 minutes on either gas or induction.)
- 2
While the sprouts cook, prepare the garnish vegetables. Finely chop a little chives and carrot — just a small amount is plenty.
- 3
Once cooked, pour off any water left in the pan and get ready to season the sprouts right there. (Save the drained water for soups or stews.)
- 4
First add 1 tablespoon of sesame oil and toss the sprouts to coat evenly. (Coating with oil first lets even a little salt season them well.)
- 5
Next add 1 teaspoon of salt, the prepared garnish vegetables, and 1 tablespoon of toasted sesame seeds.
- 6
Toss everything together evenly and your crisp seasoned bean sprouts are done.
- 7
Arrange neatly on a plate and serve.
Tips
Blanching vegetables submerged in water causes far greater nutrient loss. There's no need to rinse them in cold water afterward — they stay crisp. If you must add water, 100 ml is plenty.