Korean Soy Bean Sprouts

Koreans always say that if you like soybean sprouts, you’ll grow up to be tall. Maybe it’s true, because I am rather tall for a Korean girl, but whatever the case, soy bean sprouts have always been a favorite of mine. Tay must have inherited my tastebuds because she has a similar palate and really enjoys the same foods that I love—which is pretty much everything, lol.

One of the first side dishes I learned to make was Kongnamul Muchim. It’s one of the fastest and easiest side dishes to make. With minimal ingredients, you can make this side dish in minutes and enjoy it right away!

Ingredients:

• 1 lb soybean sprouts

• 1 TBSP sesame oil

• 1 tsp sea salt

• 1/2 TBSP minced garlic

• 2 green onions chopped

• 1tsp of salt or fish sauce

• 2 tsp toasted sesame seeds

• optional 1/2 TBSP red pepper flakes (I personally prefer spicy, but for Taylor I make the classic version without pepper flakes)

Directions:

Wash and trim soy bean spouts.

Add soybean sprouts to a pot and cover with water. Cover lid and bring to a boil. Once boiling, remove from heat and drain. (My mom discourages me from blanching in cold water because you lose the flavor and the crisp texture of the soybeans.

Add remaining ingredients into a large mixing bowl and add cooled soybean sprouts. Toss everything together, by hand, until all ingredients are evenly mixed.

Serve & Enjoy!

xoxo,

Su & Tay