Kongnamul muchim is bean sprout salad, one of the most basic banchan in South Korea. It has accompanied white rice for centuries as a source of economical vegetable protein. Its crunchy texture and sesame dressing make it indispensable on the Korean table.
Asian
Kongnamul muchim
Kongnamul muchim: Korean bean sprout salad with sesame oil.
- South Korea
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 95 kcal
- Protein 6 g
- Fiber 3 g
- Carbohydrates 8 g
- Fat 5 g
- Sodium 380 mg
Story behind the dish
Preparation
Kongnamul muchim is a South Korean preparation with easy difficulty. Reserve about 15 minutes in total (10 for mise en place and preparation, 5 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g fresh bean sprouts (kongnamul).
- Have ready: 2 cloves of minced garlic.
- Have ready: 2 thinly sliced scallions.
- Have ready: 2 tablespoons of sesame oil.
- Have ready: 1 tablespoon toasted sesame seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the bean sprouts well and remove roots if necessary.
Wash the bean sprouts well and remove roots if necessary.
-
Blanch in boiling salted water for 3 minutes until tender but…
Blanch in boiling salted water for 3 minutes until tender but crisp. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Drain and immerse in ice water to preserve color and texture.
Drain and immerse in ice water to preserve color and texture.
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Drain well and mix with garlic
Drain well and mix with garlic, chives, sesame, soy and vinegar.
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Taste and adjust salt; add gochugaru if you want spicy
Taste and adjust salt; add gochugaru if spicy is desired. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve cold or at room temperature as banchan.
Serve cold or at room temperature as banchan. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
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