Snack · 12 min · korean

Kongnamul Muchim

If you like soybean sprouts, you’ll love this Korean snack — 12 minutes from craving to table. It is weeknight cooking that still hits your targets — 1 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Soybean sprouts
• 1 tsp Gochugaru
• 2 cloves Garlic
• 2 Scallions
• 1 tbsp Sesame oil
• 1 tsp Sesame seeds
• 1 tsp Salt

Steps

1. Rinse the sprouts and pick out any brown husks; it takes a minute and the finished dish looks twice as good.
2. Boil 2 minutes with the lid on — no peeking — then drain; covered cooking keeps the raw, beany edge off the sprouts.
3. While still warm, toss with the salt, garlic, scallions, gochugaru, sesame oil, and sesame seeds.
4. Let it sit 5 minutes so the warm sprouts absorb the seasoning — kongnamul tastes noticeably better after this short rest.
5. Taste and adjust salt, then serve warm or at room temperature; kongnamul is humble food done right.

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