I took a Korean cooking class a few weeks ago and they sent us home with a packet of the recipes we made that day. Dino and I invited friends for dinner tonight, so I decided to recreate a few of those dishes. One of the banchan we prepared was this simple, flavorful seasoned bean sprout dish. It’s quick to make and highlights the fresh crunch of properly cooked sprouts.
Kong Namul (Seasoned Bean Sprouts)
Institute of Culinary Education
Adapted from The Korean Table – Taekyung Chung and Debra Samuels
Yield: Makes about 2 cups
This namul is made by steaming soybean sprouts until most of their water evaporates, leaving a tangle of crisp, tender sprouts. Soybean sprouts should be cooked thoroughly; if you use mung bean sprouts, a brief 2-minute steam is sufficient. Dress the sprouts while they’re still warm so they absorb the seasonings fully.
Ingredients:
1 teaspoon salt
¾ pound soybean or mung bean sprouts
¼ cup minced green onion
1 tablespoon crushed roasted sesame seeds
1 tablespoon dark sesame oil
Instructions:
- In a medium saucepan with a lid, combine ½ cup water, ½ teaspoon of the salt, and the bean sprouts. Bring to a boil.
- Reduce the heat to low, cover, and steam the sprouts for 8–10 minutes if using soybean sprouts, or about 2 minutes for mung bean sprouts.
- Drain the sprouts and transfer them to a serving bowl.
- While the sprouts are still warm, toss them with the minced green onion, the remaining ½ teaspoon salt, crushed roasted sesame seeds, and the dark sesame oil until evenly coated.
Storage: Store in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, enjoy within that time.
Notes: Cooking time depends on the type of sprouts—soybean sprouts need longer cooking for safety and texture, while mung bean sprouts require only a short steam. Dressing them warm helps the flavors penetrate the sprouts for a more vibrant result.
Big Flavors Rating: 5 Stars