Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, korean bean sprouts (kongnamool-munchim). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Korean Bean Sprouts (kongnamool-munchim) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Korean Bean Sprouts (kongnamool-munchim) is something that I’ve loved my entire life.
Korean Bean Sprouts (kongnamool-munchim) I saw only one recipe and I like the way the side dish bean sprouts taste. The way I make them tastes very similar. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
To get started with this particular recipe, we must prepare a few components. You can cook korean bean sprouts (kongnamool-munchim) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Korean Bean Sprouts (kongnamool-munchim):
- Make ready 1/2 lb soy bean sprouts
- Get 2 tbsp soy sauce
- Take 1 tsp sesame oil
- Get 1 tsp minced garlic or garlic powder
- Prepare 1 pinch cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture)
- Make ready 1/4 cup green onion chopped
- Get 2 tbsp sesame seeds garnish
- Get 1 tsp OPTIONAL: rice wine vinegar
When I buy bean sprouts, it is almost impossible to use it in only one dish. I just made bean sprout eggrolls. There so much in a bag and we have a small household. Bean sprout is one of my favorite vegetable and Korean seasoned bean sprouts is one way I like preparing it.
Instructions to make Korean Bean Sprouts (kongnamool-munchim):
- Rinse the bean sprouts.
- Drop bean sprouts into boiling water. Either blanch or boil for 5 minutes.
- Drain the bean sprouts and add all ingredients in a bowl.
- Stir all ingredients in well and refrigerate for at least 3 hours to have the soy sauce soak in the sprouts.
Take brown and black bits on soybean sprouts, and wash throughly under cold water. Add clean soybean sprouts and cover immediately. Also, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked. Korean home cooks often snip off the roots of soybean sprouts. This will give the finished dish a nice and clean look.
So that is going to wrap it up for this special food korean bean sprouts (kongnamool-munchim) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
