Kongnamul Muchim

🔥 Prep

• Rinse 300 g bean sprouts under cold water and remove any husks or damaged ends.
• Peel and mince 1 tsp garlic (about 1 clove).
• Measure out 1 tbsp sesame oil, 1 tsp soy sauce, 0.5 tsp salt, and 1 tsp sesame seeds into small bowls.

🔥 Cook

• 1. Bring a pot of water to a rolling boil over high heat.
• 2. Add the rinsed bean sprouts and blanch for 2 minutes until just tender but still crisp.
• 3. Immediately transfer the blanched sprouts to a bowl of ice water to stop cooking, let sit for 1 minute.
• 4. Drain the sprouts well and gently squeeze out excess water using your hands or a clean kitchen towel.
• 5. In a large mixing bowl, combine the drained sprouts with 1 tsp minced garlic, 1 tbsp sesame oil, 1 tsp soy sauce, 0.5 tsp salt, and 1 tsp sesame seeds.
• 6. Toss everything together until the sprouts are evenly coated, about 30 seconds of mixing.
• 7. Taste and adjust seasoning with a pinch more salt if needed, then let the mixture rest for 2 minutes to allow flavors to meld.

🔥 Serve

• Transfer the seasoned bean sprouts to a serving plate or small bowl and sprinkle an extra pinch of sesame seeds on top for garnish.
• Serve as a banchan alongside steamed rice, grilled meat (such as bulgogi), or other Korean side dishes like kimchi and japchae.
• Enjoy at room temperature or slightly chilled.