lunch · vegan · vegetarian · dairy-free · gluten-free
Kongnamul muchim
Korean seasoned soybean sprouts with sesame oil, garlic and scallion—an everyday banchan.
- Time
- 15min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook sprouts covered with 120 ml water and salt 7 minutes (don't open the lid).
-
2
Drain and cool slightly.
-
3
Toss with garlic, scallion, sesame oil and seeds.
-
4
Add gochugaru for a spicy version.
-
5
Serve as banchan.
