Kongnamul-muchim

Kongnamul-muchim is a refreshing Korean side dish made from seasoned soybean sprouts, offering a delightful crunch and umami flavor. This healthy appetizer is not only easy to prepare but also packed with nutrients, making it a perfect complement 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, finely chopped
• Sesame seeds - 1 tablespoon
• Salt - 1/2 teaspoon
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Rinse the soybean sprouts thoroughly under cold water and drain.
2. In a pot, bring water to a boil and add the soybean sprouts. Cook for about 5 minutes until they are tender but still crunchy.
3. Drain the sprouts and rinse them under cold water to stop the cooking process. Allow them to cool completely.
4. In a mixing bowl, combine the minced garlic, sesame oil, soy sauce, rice vinegar, salt, and red pepper flakes (if using).
5. Add the cooled soybean sprouts to the mixing bowl and toss gently to coat them evenly with the dressing.
6. Fold in the chopped green onion and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 80
• Protein: 5 g
• Carbs: 10 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: 0.1 L

Health Benefits

• Rich in vitamins and minerals, particularly folate and vitamin K.
• High in fiber, which aids digestion and promotes gut health.

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