Photograph of the finished Kongnamul muchim

Korea · Giá đỗ trộn kiểu Hàn

Kongnamul muchim

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Garlic Garlic 0.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.3 oz

Method

  1. 1 Remove all the bean husks and rinse the bean sprouts several times to remove the pungent smell.
  2. 2 Boil bean sprouts in salted water with the lid on for 5 minutes, without opening the lid midway to prevent them from becoming fishy.
  3. 3 Rinse the bean sprouts with cold water and gently squeeze out the excess water.
  4. 4 Mix the bean sprouts with minced garlic, sesame oil, salt, and a pinch of Korean chili powder for color.
  5. 5 Sprinkle with chopped scallions and toasted sesame seeds, and refrigerate for 10 minutes before serving.
Start cooking