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Korean soybean sprout side dish (kongnamul muchim)
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Korean side dish: Soybean sprout (kongnamul muchim)
This Korean side dish is commonly served at Korean restaurants. You can make this easily at home and enjoy it everyday. Seasoned soybean sprout is also used in bibimbap. It can also be used to make delicious soybean sprout soup which I will post soon in the future. Soybean sprouts have multiple health benefits. One of them is that it helps to build strong bones. When I was young, my mom always told me to eat kongnamul because it could make me grow tall. Enjoy this simple, delicious Korean side dish with rice and other Korean food.
Ingredients:
16 oz soybean sprouts
3 green onions: sliced thinly into 2 1/2 inch long
1 red chili pepper: thinly sliced into 2 1/2 inch long
1 tsp chopped garlic
1/2 tbsp Korean soup soy sauce
1/2 tbsp fish sauce
1/2 tbsp sesame oil
1 to 2 tsp roasted sesame seeds: crushed using mortar and pestle
*Wash soybean sprouts before use.
*It is important to not to overcook the soybean sprouts. I like them crisp and tender.
*use vegan fish sauce if you are vegan.
Instagram @muksooniumma
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
#Koreansidedish #soybeansprout #koreanbanchan #Koreanfood
This Korean side dish is commonly served at Korean restaurants. You can make this easily at home and enjoy it everyday. Seasoned soybean sprout is also used in bibimbap. It can also be used to make delicious soybean sprout soup which I will post soon in the future. Soybean sprouts have multiple health benefits. One of them is that it helps to build strong bones. When I was young, my mom always told me to eat kongnamul because it could make me grow tall. Enjoy this simple, delicious Korean side dish with rice and other Korean food.
Ingredients:
16 oz soybean sprouts
3 green onions: sliced thinly into 2 1/2 inch long
1 red chili pepper: thinly sliced into 2 1/2 inch long
1 tsp chopped garlic
1/2 tbsp Korean soup soy sauce
1/2 tbsp fish sauce
1/2 tbsp sesame oil
1 to 2 tsp roasted sesame seeds: crushed using mortar and pestle
*Wash soybean sprouts before use.
*It is important to not to overcook the soybean sprouts. I like them crisp and tender.
*use vegan fish sauce if you are vegan.
Instagram @muksooniumma
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
#Koreansidedish #soybeansprout #koreanbanchan #Koreanfood
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