By Chung's K Food
Delicious Korean Seasoned Soybean Sprouts, Kongnamul Muchim
4 steps
Prep:5minCook:10min
Crunchy and mildly flavored, soybean sprout muchim is a classic Korean side dish that's easy to make. With just a few simple ingredients, you can create a light and healthy addition to any meal.
Updated at: Fri, 01 Nov 2024 18:01:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
4
Low
Nutrition per serving
Calories252.3 kcal (13%)
Total Fat16.6 g (24%)
Carbs8.6 g (3%)
Sugars6.5 g (7%)
Protein17.2 g (34%)
Sodium1464.9 mg (73%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Add the washed soybean sprouts to boiling water and cook for about 3 minutes with the lid off. Tip: Keeping the lid off while cooking helps eliminate the raw smell of the soybean sprouts.
Step 2
After 3 minutes, Drain the cooked soybean sprouts and immediately transfer them to cold water to cool. Tip: Soaking them in cold water makes the soybean sprouts crunchier. Once cooled, drain the soybean sprouts in a strainer to remove excess water.
Step 3
Place the release drained soybean sprouts in a bowl and add 1 teaspoon of salt, 1 tablespoon of chopped green onions, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of ground sesame seeds. Taste and adjust the seasoning with salt if needed.
Step 4
A simple yet delicious kongnamul muchim is done!
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