Recipe courtesy of Esther Choi
Kongnamul Muchim
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 483
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
Kosher salt
1 pound soybean sprouts
1/4 cup sesame oil
2 tablespoons fish sauce
1 tablespoon gochugaru (Korean red chile flakes)
1 tablespoon mirin
3 cloves garlic, minced
2 scallions, chopped
Sesame seeds, for garnish
Directions
- Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry.
- Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugara, mirin, garlic and scallions and sprinkle with sesame seeds.