Kongnamul Muchim - A Basic Korean Banchan

Step 1

Wash the soybean sprouts. Take the ends off each sprout (if low on time, this step is optional).

Step 2

Then slice the carrot and scallions into thin strips (4-5 cm).

Step 3

Put some water in a pot. Season the water with a few pinches of salt. Bring it up to a roaring boil. Then add the soybean sprouts in. Cook for exactly 4 minutes (use a timer).

Step 4

While the sprouts are boiling, fill an mixing bowl with cold water.

Step 5

After 4 minutes, drain the soybean sprouts and place them in the bowl with cold water. Let them cool down. Then place the boiled sprouts under cold running water. Put them in a strainer and set aside to get rid of excess water.

Step 6

Take out a mixing bowl. Add-in the soybean sprouts, carrots and scallions.

Step 7

Then add-in soy sauce, minced garlic, salt, sugar and give a thorough mix.

Step 8

Add in sesame oil and sesame seeds. Give a final mix.