Kongnamul Muchim

Kongnamul Muchim is a flavorful Korean side dish made with seasoned soybean sprouts, perfect for a low-carb breakfast. Its refreshing taste and crunchy texture make it a delightful addition to any meal.

Ingredients

• Soybean sprouts - 200 grams
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 teaspoon
• Salt - to taste

Steps

1. Rinse the soybean sprouts under cold water to remove any impurities and drain well.
2. In a pot, bring water to a boil and add a pinch of salt. Add the soybean sprouts and blanch for about 3-4 minutes until tender yet crispy.
3. Drain the soybean sprouts and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for a couple of minutes, then drain again.
4. In a mixing bowl, combine the blanched soybean sprouts, minced garlic, sesame oil, soy sauce, rice vinegar, and salt to taste. Mix well to ensure the sprouts are evenly coated.
5. Garnish with chopped green onion and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 70
• Protein: 6 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals, supporting overall health.
• Low in carbohydrates, making it a suitable option for low-carb diets.

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