Kongnamul

Name: Kongnamul
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 300 g soybean sprouts; 1 tsp sesame oil; 1 tsp garlic; 1 tsp soy sauce; 1 tsp sesame; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Kongnamul is a simple yet flavorful Korean side dish made primarily with soybean sprouts. It's a staple on banchan trays, offering a fresh and nutty taste that complements a variety of main dishes. The sprouts are lightly seasoned with sesame oil, garlic, and soy sauce, creating a delicate balance of savory and aromatic notes.

This dish is a common sight on Korean tables, often prepared at home with a personal touch. The salt is adjusted by hand, and sesame seeds are sprinkled generously, enhancing its nutty profile. Kongnamul is meant to be shared, embodying the communal spirit of Korean dining.

Ingredients

300 gsoybean sprouts
1 tspsesame oil
1 tspgarlic
1 tspsoy sauce
1 tspsesame
to tastefine sea salt

Method

Rinse 300 g of soybean sprouts thoroughly under cold water to remove any dirt or debris. Drain them well in a colander to ensure they are not waterlogged when cooking.
In a medium-sized pot, add 1 tsp of sesame oil and heat it over medium heat. Once the oil is warm, add 1 tsp of minced garlic. Stir the garlic gently until it becomes fragrant, being careful not to let it burn.
Add the drained soybean sprouts to the pot. Stir them with the garlic and sesame oil to ensure they are evenly coated. This helps the sprouts absorb the flavors as they cook.
Pour in 1 tsp of soy sauce over the sprouts. Stir the mixture gently to distribute the soy sauce evenly. Cover the pot with a lid and let the sprouts cook for about 5 minutes, or until they become tender and slightly translucent.
Once the sprouts are tender, remove the lid and sprinkle 1 tsp of sesame seeds over them. Stir the sprouts again to mix in the sesame seeds.
Taste the sprouts and add fine sea salt to your preference, stirring well to ensure the salt is evenly distributed. The sprouts should have a balanced, savory flavor with a slight nuttiness from the sesame oil and seeds.
Serve the Kongnamul warm as part of a banchan spread, ensuring the sprouts are tender and flavorful, perfect for sharing at the table.