Kong Namul (Seasoned Bean Sprouts)
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Korean BBQ Party: Kong Namul (Seasoned Bean Sprouts)

I took a Korean cooking class a few weeks ago, and they sent us home with a packet of all of the recipes that we made that day. Dino and I decided to have some friends over for dinner tonight, and I thought it would be a great time to recreate a few of the dishes from that day. This is one of the sides (banchan) that we made that day. It’s a really simple and flavorful way to prepare bean sprouts.

Kong Namul (Seasoned Bean Sprouts)

Kong Namul (Seasoned Bean Sprouts)
Institute of Culinary Education
Adapted from The Korean Table – Taekyung Chung and Debra Samuels

Yield: Makes 2 cups

In this namul soybean sprouts are steamed until almost all the water is evaporated, creating a tangle of crunch sprouts. Soybean sprouts – the traditional choice for this namul – must be cooked thoroughly before eating. If you are using mung bean sprouts, steaming for 2 minutes is plenty of time. It is important to dress them while warm for maximum absorption of the seasonings.

1 teaspoon salt
3/4 pound soybean or mung bean sprouts
1/4 cup minced green onion
1 tablespoon crushed roasted sesame seeds
1 tablespoon dark sesame oil

1. In a medium saucepan with a lid, combine 1/2 cup water, 1/2 teaspoon of the salt and the soy bean sprouts. Bring to a boil. Reduce to low heat, cover, and steam the sprouts for 8 to 10 minutes (or 2 minutes for mung bean sprouts).

2. Drain the sprouts and transfer to a serving bowl.

3. Mix the sprouts with the green onion, the remaining 1/2 teaspoon of salt, the crushed roasted sesame seeds and sesame oil.

This will keep for 2 days in the refrigerator.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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