Spicy Soybean Sprouts (Kongnamul Muchim)

Step 1

Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.

Step 2

I don't break off root ends because it's time consuming and also is known to contain good nutrition. But you are welcome to do that if you prefer.

Step 3

Chop garlic and green onions.

Step 4

In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts)

Step 5

Add soybean sprouts to pot.

Step 6

Add chopped garlic, gochukaru (red chili powder) and garlic powder on top of the sprouts. Cover with a lid and bring to a boil then reduce heat to Medium and cook for 7 minutes.

Step 7

Open the lid and cook for 1 more minute to reduce the liquid.

Step 8

Let it cool enough that you can handle the sprouts. Drizzle sesame oil and sprinkle sesame seeds. Add chopped green onions.

Step 9

Toss and mix everything with chopsticks or with your hands (best). Taste. Add a bit more salt but you can leave it out if you want it less salty.