Kongnamul Muchim (Seasoned Soybean Sprouts Side Dish)

This is a quick and easy to make side dish.  It's cost friendly too :)
There are two versions of kongnamul muchim which are spicy and non-spicy.  Today I am going to show how to make the spicy version.  Kongnamul muchim also serve as one of the ingredients in bibimbap.  You can make a big batch and keep in the refrigerator until next day and use it in your bibimbap :)

 

 

Ingredients:

Kongmaul (Soy bean sprouts)                   300g

Spring onion (finely chopped)                   1 stalk

Garlic (finely minced)                                2

Sesame oil                                                  1 tbsp

Sesame seeds                                              1 tsp

Gochugaru (hot pepper flakes)                    1 tsp

Soy sauce                                                     1-2 tbsp

Salt                                                              1/2 tsp

 

 

Steps by steps photos:

 

 

 

1.  Wash & rinse soy bean sprouts in cold water, discard any rotten beans/skins.

2.  Add 500 ml of water in a pot (or enough to cover the soy bean sprouts), add in soy bean sprouts and 1/2 teaspoon of salt.

3.  Cover the lid and boil for 10 minutes over high heat. 

4.  After 10 minutes, drain quickly and let the soy bean sprouts cool down a bit.

5.  Add in all the seasoning - spring onion, garlic, sesame oil, sesame seeds, gochugaru, and soy sauce & toss gently and mix well.