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Kongnamul Muchim / Soybean Sprout

The Soybean Sprout is a Nutty and crunchy sidedish that is super delicious. It’s so easy to do that you won’t struggle and get tired of cooking it.

Kongnamul Muchim ( Korean Side Dish )

The dish is commonly served in restaurants and other occasions in the Country of Korea. It is also cooked when there is a death anniversary and is offered to their beloved relatives who have died a long time ago.

It’s also one of my favorite sidedish foods because when you bite into it, you can feel the crunchyness inside your mouth.

Kongnamul Muchim / Soybean Sprout

What I will teach you are two types of food, spicy and non-spicy, but these two have a unique taste that you will definitely like.

I have cooked Kongnamul Muchim several times and they liked it. For those who ask me where I got it from, I learned from a Korean acquaintance of mine that he is the one who teaches me all the cooking of Korean dishes.

When I go to Korean restaurants, they give a lot of sidedishes that are not included in the main menu.

Almost your table is full of food because of their very healthy sidedish, including Kongnamul Muchim.

Before the food that you ordered is placed on your table, you are full from the first sidedish they give you.

How to cook Kongnamul Muchim / Soybean Sprout

Spicy Ingredients

1 Pound Kongnamul Soybean Sprout

1 Spoon Garlic Chop

1 Onion Leeks small cut

2 Teaspoon of red chili pepper flakes/ gochugaru

1 Tea Spoon of Sesame Oil

1 Tea Spoon of Soy sauce

Salt & Pepper to Taste

half a spoon of sesame seeds

Non- Spicy Ingredients

1 Pound Kongnamul Soybean Sprout

1 Spoon Garlic Chop

1 Onion Leeks small cut

1 Tea Spoon of Sesame Oil

Salt & Pepper to Taste

Half a spoon of sesame seeds

Kongnamul Muchim / Soybean Sprout

Instruction

• Wash the soybean sprouts well 2 to 3 times in cold water. Remove the root and leave a clean area.
• Put 3 cups of water in a kettle and boil it. If it’s already boiled, put the clean soybean sprouts in the pot and add half a spoonful of salt and cover it.
• Wait 4 to 3 minutes for it to boil on high heat.
• Remove from the pot and wash the soy sprout again and pat dry.
• If there is no more water, put it in a large bowl to season.

Proper Way to Cook

1. Place the Kongnamul in a big bowl and add 1 teaspoon of salt, 1 spoon of garlic, small cut of onion leeks, 1 spoon of sesame oil & 1 spoon of sesame oil and 1 teaspoon of pepper. Use gloves to mix well.

Making spicy Kongnamul Muchim is just the same way of cooking . All you need to do is add seasoning like 1 Tea Spoon of Soy sauce and 2 to 3 Teaspoons of red chili pepper flakes/gochugaru and mix well.

What are the benefits of Kongnamul / soybean sprout in the body

The benefit of Kongnamul / soybean to our body is that it provides Vitamin C, iron, and folate.

The most important thing for us is Vitamin C in our body because it protects us from getting chronic diseases. Folate also helps our body to form red blood cells.

Did you guys know that Kongnamul Muchim is also one of the ingredients in making Korean Bibimbap.

It was so delicious, I first tasted it at a Korean restaurant. I see it in Korean dramas ahaha so you guys should try this food too it’s super delicious.

Note:

1. When you buy at the store, choose the fresh Kongnamul.
2. The soybean sprout should not be overcooked to retain its crunchy texture.
3. If boiling, do not open the pot until it reaches 4 minutes, because, its smell will remain even after cooking.
4. To prevent the vegetable from rotting immediately, put it in black plastic and put inside the refrigerator.

Make yourself healthy by eating nutritious vegetables.