Korean Side Dish (Soybean Sprout)

Kongnamul-muchim 콩나물무침

Kongnamul, an example of Korean cuisine, refers to a seasoned banchan (side dish) made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language. It is one of the most common banchan, as well as a basic ingredient of bibimbap.

The exact origins of kongnamul is unknown, but it is assumed that it has been eaten since the Three Kingdom Period or early Goryeo era. Records ofkongnamul can be found in the document from the Goryeo era, Hyangyak Gugeupbang (hangul: 향약구급방, hanja: 鄕藥救急方) where cultivation of the sprouts are mentioned; when Taejo of Goryeo was founding the country, the soldiers were saved from starving by growing bean sprouts in nearby streams.

In the Joseon era document Sallim gyeongje (hangul: 산림경제, hanja: 山林經濟), cooking methods are mentioned, and in another Joseon era document Seonghosaseol (hangul: 성호사설, hanja: 星湖僿說) it is said that the poor used kongnamul to make juk. Kongnamul is again mentioned in Cheongjanggwanjeonseo (hangul: 청장관전서, hanja: 靑莊館全書) as the main food consumed during famine.

After roots and the bean skin are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, soy sauce, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chili powder.

Ingredients:

1 pound of soybean sprouts, rinsed and drained
1 teaspoon salt
2 garlic cloves, minced
1 green onion, chopped
½ teaspoon of hot pepper flakes
1 teaspoon fish sauce (or soup soy sauce, or salt)
1 teaspoon roasted sesame seeds
2 teaspoon roasted sesame oil

Directions:

1. Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium high heat for 10 minutes. Drain.
2. Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and sesame oil and mix by hand.
3. Transfer to a serving plate.
4. Serve as a side dish to rice.

(っ◔◡◔)っ ♥ Let's eat!~