Kongnamul muchim

Ingredients · 4 servings

• 300 gSoybean sprout, rinsed
• 14 gSesame oil
• 6 gGarlic, minced
• 20 gGreen onion, thinly sliced
• 4 gSalt
• 4 gSesame seed, toasted

Equipment

stovetop, pot, lid, colander, mixing bowl, knife, cutting board, small pan, tongs, measuring spoon, spoon, serving dish

Instructions

1. 1
   Prepare Ingredients

   Gather all ingredients, measure 1.5 l water for blanching, and set out a pot, lid, colander, bowl, knife, board, pan, and tongs. · 4 min

   What to look for: Ingredients are measured, sprouts are rinsed, and tools are ready.

2. 2
   Blanch Sprouts

   Bring 1.5 l water to a boil, add soybean sprouts, cover, and cook for 4 minutes without stirring to keep their crisp texture. · 7 min

   What to look for: Sprouts look bright, slightly translucent, and still crisp.

3. 3
   Drain Sprouts

   Drain sprouts in a colander and rinse briefly under cold water, then shake very well so the seasoning will not become watery. · 3 min

   What to look for: Sprouts are cool, springy, and no longer dripping.

4. 4
   Toast Seeds

   Toast sesame seeds in a dry pan over medium heat for 1 to 2 minutes, stirring until nutty and pale golden. · 2 min

   What to look for: Seeds look pale golden and smell nutty.

5. 5
   Mix Seasoning

   Combine sesame oil, minced garlic, sliced green onion, salt, and toasted sesame seeds in a bowl until glossy and fragrant. · 2 min

   What to look for: Seasoning looks glossy with green onion evenly coated.

6. 6
   Toss Sprouts

   Add drained sprouts to the bowl and toss gently by hand or with tongs until every strand is lightly coated. · 1 min

   What to look for: Sprouts are evenly glossy with sesame seeds distributed throughout.

7. 7
   Serve Cool

   Serve at room temperature or chilled as banchan, with the sprouts loose, glossy, and lightly seasoned. · 1 min

   What to look for: Finished sprouts look fresh, separate, and lightly shiny.