Kongnamool (Korean Soybean Sprouts)

Kongnamool (Korean Soybean Sprouts)

15
Emmy 2

"A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice."

Ingredients

15 m {{adjustedServings}} servings 288 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
  2. Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
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Reviews

15
  1. 20 Ratings

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I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if y...

I always use a large bag of soybean sprout simply because it has a nicer texture and the added crunch from the soybean gives it a better taste overall. I boiled my sprouts in hot water for 1 min...

Just like my Korean grandma used to make!