Kongnamul Muchim [Soybean Sprout Side Dish]
Hello lovelies! Sorry for being away for a while without any notice! I had a fantastical Labor Day weekend (and I still have today off! wahoo!) on a friend’s family farm in Virginia to celebrate their fairytale wedding… more on that on tomorrow’s Wedding Wednesday!
To continue our Korean Feast, I will share a recipe for the soybean sprout side dish. This goes well with the pork belly I blogged last week.
- 1 package / 1 Lbs. Soybean Sprouts
- 2 cloves garlic, minced finely
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- A pinch of sugar
- Green Onion (chopped finely, optional)
- Red Pepper Flakes (to taste, optional)
Rinse soybean sprouts and boil for about 8-10 minutes. Drain.
In a large bowl, mix garlic, soy sauce, sesame oil, sesame seeds, and a pinch of sugar. If you’re using green onion & red pepper flakes, you can add this to the mixture as well.
Toss the soybean sprouts in, and you’re DONE!
So simple, right? I sometimes serve this sauce with baby bok choy or tofu. What a versatile sauce!
Kimchi Stew recipe to come next time…
Did you miss the earlier parts of my Korean Feast? Check them out: