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Korean Soybean Sprouts Side Dish Recipe 콩나물무침

Growing up, we always had fresh soybean sprouts in the refrigerator.  So commonplace was it that I barely noticed its presence.  I figured it was as typical as the water we drank.  It wasn’t until I got older that I realized the special place that soybean sprouts reserved for the Korean table.  It’s an everyday vegetable that manifests itself into a soup or in this case, the staple banchan {side dish}.  Today, I not only enjoy it cuddled up alongside the array of side dishes that accompany every Korean meal, as part of my bibimbap {Korean mixed rice dish}, I also like to enjoy it solo, as a salad too.

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Korean Soybean Sprouts Side Dish Recipe 콩나물무침
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ lb fresh soybean sprouts
  • 3 cloves minced garlic
  • 3 ts sesame oil
  • 2 ts roasted sesame seeds
  • Salt and pepper to taste
  • 1 chopped green onion
  • ½ ts gochugaru/red pepper flakes {optional}
Instructions
  1. Boil water in a pot and lightly salt. Blanche clean soybean sprouts by cooking them in the water for 4-6 minutes.
  2. Immediately plunge the cooked sprouts in an ice water bath to allow it to cool down and prevent from getting too soggy.
  3. Transfer the drained sprouts into a bowl and add in the rest of the ingredients and garnish with the green onion. Mix to combine and serve as is, chilled, or at room temperature.

Love,

Your Squishy Monster ^.~

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