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Kongnamool (Korean Soybean Sprouts)

Kongnamool (Korean Soybean Sprouts)

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Emmy

Emmy

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

vanessam888
13

vanessam888

5/1/2011

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 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. I blanch the beans for a minute or two. I skip the vinegar. I don't care for it in this recipe as I do other Korean recipes. My husband is Korean and he thought this recipe was delicious! My Korean mother in law is an amazing cook and I like this recipe better than hers. Please don't tell.

OkinawanPrincess
11

OkinawanPrincess

10/10/2011

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 minute, then drained in a colander. For the seasoning, I did not use the full 1/4 cup of sesame oil called for in the recipe. It is a tad bit too much sesame oil and a waste of oil. I was taught to just eye ball and season to taste. For the most part I usually start with maybe 2T, then mix and taste. I left out the rice wine vinegar. 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. I leave out the korean hot chili pepper for personal preference. (most of my family cannot handle the spiciness). However, you don't need to add a lot of the korean pepper as it will get stronger as it marinates. I make sure all the sauce coats the sprouts well before chilling. I let the sprouts sit in the refrigerater to marry for a few hours before eating, though you could eat it right away. The flavor is much better when you let it sit for a while. I serve this with, "Kalbi(korean bbq ribs)," and "Korean-style Seaweed Soup," also on this website.

Kristen Hickman
7

Kristen Hickman

3/8/2011

Just like my Korean grandma used to make!

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