For an extra layer of flavor, try adding a pinch of sugar or a splash of fish sauce to the dressing. Adjust the amount of Korean chili powder according to your spice preference. Toasting the sesame seeds before adding them enhances their nutty aroma and flavor.
Kongnamool (Korean Soybean Sprouts)
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS222
Embark on a culinary adventure with this vibrant Korean side dish! Crunchy soybean sprouts are infused with the fiery zest of Korean chili powder and nutty sesame, creating a symphony of flavors that dance on your palate. Perfect as a banchan (side dish) or a light, refreshing snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Fiber3 g
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Protein16 g
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Saturated Fat3 g
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Sodium508 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare Your Station: Gather all your ingredients and have them prepped and measured. (5 minutes)
02 Step
Recipe View Blanch the Sprouts: Bring a large pot of lightly salted water to a rolling boil. Add the soybean sprouts and blanch for precisely 15 seconds to maintain their delightful crispness.
03 Step
Recipe View Shock in Ice Water: Immediately drain the sprouts in a colander. Then, plunge them into a bowl of ice water to halt the cooking process and preserve their vibrant texture. Let them sit for several minutes. (5 minutes)
04 Step
Recipe View Prepare the Dressing: In a large mixing bowl, whisk together the sesame oil, soy sauce, Korean chili powder, sesame seeds, and minced garlic until well combined. (3 minutes)
05 Step
Recipe View Combine and Toss: Thoroughly drain the soybean sprouts, gently squeezing out any excess water. Add them to the bowl with the dressing. Toss to ensure the sprouts are evenly coated in the flavorful mixture. (2 minutes)
06 Step
Recipe View Garnish and Season: Sprinkle the chopped green onion over the sprouts. Season with rice wine vinegar to taste, adjusting for your preferred level of tanginess. (1 minute)
07 Step
Recipe View Chill and Serve: For the best flavor, refrigerate the Kongnamool for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled as a refreshing side dish.
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RECIPE REVIEWS
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Please Rate
Evalyn Rutherford
Feb 4, 2025I loved the addition of the rice wine vinegar. It added a nice tanginess that balanced the spice perfectly.
Roy Emmerich
Jan 23, 2025This recipe is fantastic! The sprouts were perfectly crunchy, and the flavor was spot on. I'll definitely be making this again.
Caleigh Armstrong
Dec 7, 2023Easy to follow and the results were delicious! My family loved it.