Kongnamul Jangajji

Kongnamul Jangajji is a vibrant Korean side dish featuring pickled soybean sprouts, known for their crunchy texture and umami flavor. This Paleo-friendly version retains the authentic taste while adhering to healthy eating principles.

Ingredients

• Soybean sprouts - 200 grams
• Water - 500 ml
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Green onion - 1 stalk, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Red pepper flakes - 1 teaspoon

Steps

1. Rinse the soybean sprouts thoroughly under cold water to remove any debris.
2. In a pot, bring 500 ml of water to a boil and add 1 teaspoon of salt.
3. Add the rinsed soybean sprouts to the boiling water and cook for about 5 minutes until tender but still crunchy.
4. Drain the soybean sprouts and rinse them under cold water to stop the cooking process.
5. In a mixing bowl, combine the minced garlic, chopped green onion, sesame oil, rice vinegar, coconut aminos, and red pepper flakes.
6. Add the drained soybean sprouts to the mixture and toss until well coated.
7. Transfer the mixture to a glass jar or container, pressing down slightly to compact the sprouts.
8. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Nutrition

• Calories: 80
• Protein: 5 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that help combat inflammation.
• Good source of plant-based protein and fiber.

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