Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Kongnamul Muchim
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- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 483 mg
Refreshing and lightly spicy, this soybean salad is dressed with sesame oil, fish sauce, gochugaru, and mirin. Serve it as part of a larger spread of banchan (Korean side dishes) or as an accompaniment to meat or fish.
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 483 mg
Ingredients
Directions
- Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry.
- Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugara, mirin, garlic and scallions and sprinkle with sesame seeds.
