Korean Bean Sprouts (kongnamool-munchim). Handy Pantry Brand - Non-GMO - Free S&H - Any Quantity - Huge Seed Selection Find Deals on Sprout Beans in Gardening Tools on Amazon. Korean Bean Sprouts (kongnamool-munchim) I saw only one recipe and I like the way the side dish bean sprouts taste. The way I make them tastes very similar.

Korean Bean Sprouts (kongnamool-munchim) Once the bean sprouts are cold, drain well, and set aside. Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, korean bean sprouts (kongnamool-munchim). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Korean Bean Sprouts (kongnamool-munchim) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They're nice and they look wonderful. Korean Bean Sprouts (kongnamool-munchim) is something which I have loved my entire life.

Handy Pantry Brand - Non-GMO - Free S&H - Any Quantity - Huge Seed Selection Find Deals on Sprout Beans in Gardening Tools on Amazon. Korean Bean Sprouts (kongnamool-munchim) I saw only one recipe and I like the way the side dish bean sprouts taste. The way I make them tastes very similar.

To begin with this particular recipe, we must prepare a few ingredients. You can have korean bean sprouts (kongnamool-munchim) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Korean Bean Sprouts (kongnamool-munchim):

{Make ready 1/2 lb of soy bean sprouts.
{Get 2 tbsp of soy sauce.
{Get 1 tsp of sesame oil.
{Make ready 1 tsp of minced garlic or garlic powder.
{Prepare 1 pinch of cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture).
{Prepare 1/4 cup of green onion chopped.
{Get 2 tbsp of sesame seeds garnish.
{Take 1 tsp of OPTIONAL: rice wine vinegar.

It's important not to overcook the soybean sprouts to retain its signature crunchy texture. Also, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked. Korean home cooks often snip off the roots of soybean sprouts. This will give the finished dish a nice and clean look.

Instructions to make Korean Bean Sprouts (kongnamool-munchim):

Rinse the bean sprouts..
Drop bean sprouts into boiling water. Either blanch or boil for 5 minutes..
Drain the bean sprouts and add all ingredients in a bowl..
Stir all ingredients in well and refrigerate for at least 3 hours to have the soy sauce soak in the sprouts..

Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and toasted sesame oil and mix by hand. Serve as a side dish to rice. Kongnamulmuchim made with homegrown soybean sprouts. Kongnamulmuchim made with store-sold soybean sprouts Mung bean sprouts are cheap.

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