1.17.2012

Korean Soy Bean Sprouts (Kongnamul)

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So this quick little side dish turned out to be quiet tasty. But, as I mentioned in my previous post, something was missing, and I have no clue what. I made another version last night, so maybe that one will be more Korean. We shall see.

This week, the husband will be visiting his new optometrist. It is no coincidence she is Korean. Yes, I will admit, I selected a Korean eye doctor for him primarily so he can quiz her about food. We will get to the bottom of their food secrets!

Here's what I like about this salad, it's refreshing, crunchy and light. Makes for a great snack!


Soy Bean Sprouts
Via  www.maangchi.com

1 package of soy bean sprouts (12 oz)
1 cup water
3 tsp salt
2 cloves garlic, minced
2 chopped green onions
1 tbsp soy sauce
1/2 tsp sugar
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1/2 tsp hot pepper flakes

1) Rinse and drain the package of soy bean sprouts. Pick out any rotten sprouts.
2) Put the soybean sprouts into a pot. Add 2 ts of salt and 1 cup of water. Close the lid.
3) Bring to a boil over high heat, and boil for about 10 minutes.
4) Drain the cooked sprouts and let them cool.
5) Place sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbsp of soy sauce, 1 tsp of salt, ½ tsp of sugar, 1 tbsp of sesame oil, and ½  tsp of hot pepper flakes. Mix it by hand and refrigerate. I like to have the flavors marinade for several hours.

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