Kongnamool Korean Soybean Sprouts Recipes
KONGNAMOOL (KOREAN SOYBEAN SPROUTS)
A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.
Provided by Emmy
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g
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- Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
- Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)
- Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
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- Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
- Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
- Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
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- Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
- Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
- When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
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