Learn how your comment data is processed. The spicy Korean part is what attracted me to this post. I leave out the korean hot chili pepper for personal preference. Tried your recipe and it was so easy and delicious. I was excited to use Korean red pepper flake for something other than my kimchi. You saved Kongnamool (Korean Soybean Sprouts) to your. I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. I hope you try this amazing spicy Korean bean sprouts dish and please let me know in the comments if you liked it. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Spicy Soybean Sprouts side dish that is saucy and delicious! 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. I used soy bean sprouts (instead of mung bean). I also used two green onioin stalks finely sliced a little rock salt to taste and a sprinkle of sesame seeds which were toasted in a pan. Thank you for sharing . Even with the soy sauce in there it may need some salt too to taste. Right now we are living in Japan and we absolutely love it here. Sprinkle with green onions and season with rice wine vinegar. It is my favorite food and always has been. Yes, you can! Submit your question or recipe review here. I tried freezing these Korean bean sprouts once and it didn’t turn out so well, so if you freeze them and they turn out good, let me know how you did it! Just like my Korean grandma used to make! And in a few days, voila! Add a bit more salt but you can leave it out if you want it less salty. I’d LOVE to hear from you! Thank you. How long (in the fridge) can this stay good for? You can usually find them like this at an Asian/Korean Market. In a pot, add water and salt. Congrats! I actually thought there was a little too much sesame oil but other than that a great blend of flavors! Enjoy with a bowl of rice. how much water do you add? WW friendly, Easy Instant Pot Meatloaf and Potatoes / 1 Pot meal, Slow cook dinner recipes with 3 course meals. Add chopped green onions. Thinking about it, growing up poor instilled that financial mindset into my head. Now, my husband and I have been making this Spicy Korean bean sprouts dish for about 6 years now. (most of my family cannot handle the spiciness). Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish. Drizzle sesame oil and sprinkle sesame seeds. Be sure to sign up for my FREE MEAL PLAN here if you haven’t already. Now that I look back, I guess my brain was made for food blogging.. hahaha.. Usually one can buy soybean sprouts only from a Korean grocery store. ), Number 1 Slow Cooker Ribs! Great healthy dish to have with any meal as a side but also wonderful on its own with just rice. If you want to learn more about how long most vegetable side dishes last, you can check this post – https://kimchimari.com/korean-vegetable-side-dishes/ – I have a table that tells you how long they stay fresh in the fridge. Really good. Great recipe. Otherwise this recipe was spot on. I love the texture of bean sprouts. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts). . The bean sprouts look good!
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