Add a bit more salt but you can leave it out if you want it less salty. And yum! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! Thinking about it, growing up poor instilled that financial mindset into my head. It is a tad bit too much sesame oil and a waste of oil. Required fields are marked *. I think it’s become more and more my favorite since we have moved across the world and have tried many different Asian cuisines. Now, my husband and I have been making this Spicy Korean bean sprouts dish for about 6 years now. – MSG & Corn Syrup FREE – these are never used in my recipes Amount is based on available nutrient data. Hi! Let it cool enough that you can handle the sprouts. You saved Kongnamool (Korean Soybean Sprouts) to your. Open the lid and cook for 1 more minute to reduce the liquid. Sorry about my sappy part but if you ever have a chance to visit Japan, Guam, Thailand, and Hawaii TAKE IT! Here we are talking Spicy Korean Bean Sprouts! cayenne pepper, but won’t have the … Our local grocery store doesn't carry the sprouts with the bean on the end. You can usually find them like this at an Asian/Korean Market. I don’t break off root ends for my Kongnamul Muchim because it’s time consuming and also is known to contain good nutrition. banchan, easy, gluten free, quick, vegan, Vegetarian, I love seeing what you’ve made! Add chopped green onions. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. These soybean sprouts definitely tasted more hearty and flavorful. And I was surprised how different yet good it tasted. They would be ready to eat!! Learn how your comment data is processed. I leave out the korean hot chili pepper for personal preference. I make sure all the sauce coats the sprouts well before chilling. It is my favorite food and always has been. Best way to test if it’s cooked is to just eat one. For Spicy Soybean Sprouts Side Dish 1/2 lb. This can stay in the fridge for up to 3-4 days and can be served as a side dish, appetizer, or eat it for a snack by itself! Add chopped green onions. I also used two green onioin stalks finely sliced a little rock salt to taste and a sprinkle of sesame seeds which were toasted in a pan. My mom soaked the soybeans (it should be untreated soybeans) in water overnight and then laid them out on a wide colander. I mean you can per say but it is not advised especially for children and pregnant women. This dish is versatile and can be as spicy as you like. I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. The answer is No! So I was naturally intrigued by how this would taste. Tried your recipe and it was so easy and delicious. Truly the taste I remember when I was living in Korea! My husband is Korean and he thought this recipe was delicious! Rinse and clean soybean sprouts in water. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts). now I’m hungry x_x will have to try it for sure… lovely website! This recipe is awesome! I serve this with "Kalbi(korean bbq ribs) " and "Korean-style Seaweed Soup " also on this website. (Of course I could eat sesame oil by the spoonful). I WILL make this again because I am really about exploring Korean food lately. But you are welcome to do that if you prefer. Open the lid and cook uncovered for 1 more minute to reduce the liquid. Pour off the top and then pick up the sprouts with your hand. I hope you can give me a 5 star rating below! I actually thought there was a little too much sesame oil but other than that a great blend of flavors! Thank you for your continued support. I'm a very frugal person and want to help you learn how to become frugal without sacrificing anything in the food department. Now that I look back, I guess my brain was made for food blogging.. hahaha.. Usually one can buy soybean sprouts only from a Korean grocery store. If you decide to purchase from one of the links I receive a small commission at NO additional cost to you. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. We all need a little help in this crisis so here’s a link to get you some amazing savings on groceries and you don’t have to leave your home. Please don't tell. I don't break off root ends because it's time consuming and also is known to contain good nutrition. ), Number 1 Slow Cooker Ribs! I was excited to use Korean red pepper flake for something other than my kimchi. After 7 minutes, notice how different they look once cooked – the stem looks kind of translucent. My Korean mother in law is an amazing cook and I like this recipe better than hers. If you love things with a little kick, you will love this recipe. Just like my Korean grandma used to make! Refrigerate before serving. ☆ Did you make this recipe? Thank you for sharing . Only par boil for about 2 minutes, Drain beans then immediately put into bowl full of ice and some cold water (this flash cools them), While these are "cooling" add everything except green onions into a small bowl and mix, This is where you can adjust your spice level to your liking. Thank you so much for the 5 stars. I tried freezing these Korean bean sprouts once and it didn’t turn out so well, so if you freeze them and they turn out good, let me know how you did it! This site uses Akismet to reduce spam. And in a few days, voila! I have the amount in the recipe card – 1 cup water for 14 oz sprouts. The flavor is much better when you let it sit for a while. Growing up, I only saw my mom and other ajummas make Kongnamul by cooking them first and draining them and then seasoning them. Once the bean sprouts are cold, drain well, and set aside. I did not use the Korean chile because I did not have time to go to a specialty store but I did mix in some red pepper flakes. So, make sure to cook them, even if it is for just 2 minutes.