This Spicy Korean Soy Bean Sprouts side dish takes me back to a day in the 90’s when I was living in Florida. 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.
Great healthy dish to have with any meal as a side but also wonderful on its own with just rice. Kongnamul Muchim (Spicy Soybean Sprouts side dish) that is saucy and delicious! If you love things with a little kick, you will love this recipe.
#Bean sprout korean side dish free
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Also, bean sprouts tend to go bad fast so avoid soaking them in water especially if you want to keep them a bit longer. You don’t want to dilute the seasonings, so make sure to drain well before adding bean sprouts to the sauce. You can adjust the timing slightly but it should be between 1 to 2 minutes. After draining, the bean sprouts will continue to cook with remaining heat. This probably depends on each person’s preference but my suggestion is to cook for just one and a half minutes. To me it’s the perfect excuse to skip removing brown/stringy parts, doesn’t it? 2. Recently, I did learn that the stringy part is nutritious.
You may not notice the subtle difference if the bean sprouts were prepped with strong flavorful sauce or ingredients, but you will notice the cleaner flavor and texture when you eat them raw or with simple seasonings. So what’s the reason why we remove those brown parts and stringy roots? It is because that bean sprouts taste much better without them. Washing dirty dishes and drying them (no dish washer), prepping ingredients (like washing and peeling vegetables), wrapping hundreds of gyoza… I think my daughter is way more enthusiastic about cooking as a 9-year-old than I was back then.Īfter many many years later, when I was cooking my own meal in my apartment kitchen in the US, I realized that I learned so much about basics of cooking through my ears and eyes from those “prepping” days in my mom’s kitchen.īack to the recipe. I remember being in the kitchen (doing all the prep work) which was a chore more than anything. Maybe because I wasn’t so enthusiastic about cooking. Growing up in Japan, helping my mom in the kitchen simply meant prep work, not actual cooking.
#Bean sprout korean side dish how to
When you learned how to cook, did you learn to remove the brown part and stringy root part of bean sprouts? My mom taught me to do that when she asked me to prep bean sprouts. Cooking Tips for Bean Sprout Salad 1.Removing Brown & Stringy Roots Here are some cooking tips for this very easy recipe. My family enjoys this dish on hot summer days as I like to make bean sprout salad ahead of time and chill in the refrigerator before serving. We call this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is sukju-namul. The bean sprout salad is a pretty common dish housewives in Japan make. In Japan, we enjoy many Korean or Korean-inspired dishes. Namul (나물) refers to Korean seasoned vegetable dish.
It’s great bento filler too if you need just one more dish! This light and refreshing Bean Sprout Salad takes only 10 minutes to make! It’s crunchy, nutty, and so addicting! It’s a perfect side dish for Asian meals!ĭo you need one more side dish that goes well with Asian food? Bean sprout salad is a great side dish or salad recipe that’s very easy, economical, and healthy! I like serving bean sprout salad with BBQ, Japanese meal, or any Asian style meal.
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