World Flavors Cookbook

Kongnamul Muchim (Soybean Sprout Side Dish)

One of the most common Korean banchan (side dishes), made of blanched soybean sprouts seasoned with garlic and sesame oil.

Cuisine: South Korea

Ingredients

• 300g soybean sprouts
• 1 clove minced garlic
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• Optional: 1 tsp gochugaru for spicy version

Instructions

1. Blanch sprouts in a small amount of salted water for 4 minutes with the lid on.
2. Drain and immediately shock in cold water.
3. Toss with garlic, sesame oil, and seeds.
4. Season with salt to taste.