Gongnamul Muchim

Gongnamul Muchim is a refreshing and savory Korean dish featuring seasoned soybean sprouts that capture the essence of umami with a hint of oceanic flavor. This vegetarian take on a seafood-inspired dish is both nutritious and satisfying, perfect as a side or light main course.

Ingredients

• Soybean sprouts - 200 grams
• Seaweed (dried, such as nori or dashima) - 5 grams
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic (minced) - 1 clove
• Green onion (sliced) - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste

Steps

1. Rinse the soybean sprouts under cold water and drain well.
2. In a pot, bring 1 liter of water to a boil and add a pinch of salt. Add the soybean sprouts and blanch for about 3-4 minutes until they are tender but still crunchy.
3. Drain the soybean sprouts and rinse under cold water to stop the cooking process. Let them cool and drain well again.
4. While the sprouts are cooling, prepare the seasoning mix by combining the sesame oil, soy sauce, minced garlic, sliced green onion, sesame seeds, red pepper flakes, and salt in a mixing bowl.
5. Once the soybean sprouts are cool, add them to the mixing bowl with the seasoning and toss gently to combine, ensuring the sprouts are evenly coated.
6. Crumble the dried seaweed into the bowl and give it a final gentle toss.
7. Serve immediately or let it chill in the refrigerator for a more refreshing flavor.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber from soybean sprouts, promoting digestive health.
• Contains healthy fats from sesame oil, which can support heart health.

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