Soy Bean Sprouts Salad


Kongnamul Moochim | 콩나물무침

Soy Bean Sprouts Salad

Ingredients

1 pound soy bean sprouts, trimmed

1 small clove garlic, minced, 1/2 teaspoon
1/4 to 1/2 teaspoon kosher salt (start with 1/4 teaspoon then add more to your taste)
2 teaspoons sesame oil
2 teaspoons roasted sesame seeds
2 stalks green onions, chopped or julienned

Optional garnish
red pepper power, shilgochoo (dried red pepper threads)

Step 1 – Prep
Trim the tails and sort out the mangled pieces. Rinse in clean water 2 to 3 times, each time with clean water.

Place the soy bean sprouts in a pot, pour 1/2 cup of water. Cover and turn the stove to high. Bring to a boil. Cook on high for 2 minutes. Do not remove the lid during this process otherwise the bean sprouts will have a fishy odor and taste.

Drain in a colander and let it stand for about 2 to 3 minutes, until cooled.

Alternate Cooking Method:

Bring to boil a large pot with water. Add generous pinches of salt. While the water is boiling, add the soy bean sprouts. Boil for about a minute uncovered. Drain in a colander and immediately rinse in cold water. Continue to rinse until completely cooled. Drain in a colander.

 

Step 2 – Season
Transfer to a bowl and season with sesame oil, kosher salt, minced garlic, green onions and roasted sesame seeds. Mix gently with your fingers to combine.

Transfer to a pretty dish and sprinkle red pepper powder for garnish.

Serve side by side with Fern Stir Fry and Korean Spinach Salad. Use as one of the toppings for Bibimbop.

 

Related Recipes

 
 

Soy Bean Sprouts Salad
 
Ingredients
  • 1 pound soy bean sprouts, trimmed
  • 1 small clove garlic, minced, ½ teaspoon
  • ¼ to ½ teaspoon kosher salt (start with ¼ teaspoon then add more to your taste)
  • 2 teaspoons sesame oil
  • 2 teaspoons roasted sesame seeds
  • 2 stalks green onions, chopped or julienned
Optional garnish
  • red pepper power, shilgochoo (dried red pepper threads)
Instructions
Prep
  1. Trim the tails and sort out the mangled pieces. Rinse in clean water 2 to 3 times, each time with clean water.
  2. Place the soy bean sprouts in a pot, pour ½ cup of water. Cover and turn the stove to high. Bring to a boil. Cook on high for 2 minutes. Do not remove the lid during this process otherwise the bean sprouts will have a fishy odor and taste.
  3. Drain in a colander and let it stand for about 2 to 3 minutes, until cooled.
Alternate Cooking Method:
  1. Bring to boil a large pot with water. Add generous pinches of salt. While the water is boiling, add the soy bean sprouts. Boil for about a minute uncovered. Drain in a colander and immediately rinse in cold water. Continue to rinse until completely cooled. Drain in a colander.
Season
  1. Transfer to a bowl and season with sesame oil, kosher salt, minced garlic, green onions and roasted sesame seeds. Mix gently with your fingers to combine.
  2. Transfer to a pretty dish and sprinkle red pepper powder for garnish.
  3. Serve side by side with Fern Stir Fry and Korean Spinach Salad. Use as one of the toppings for Bibimbop.