Arguably the best part of visiting any Korean restaurant are these little side dishes of what seems like random little dishes of kimchee, fish cake, potato salad, pickled radish and dried fish that accompany your meal. These little goodies are called banchan, one of my favorite of these dishes is kongnamul muchim, it is a soybean sprout seasoned lightly with soy sauce and sesame. There is a mild and a spicy version (if you want the mild version opt-out the chili paste) I’m a fan of spice so that’s what this recipe is. Usually, this is made with soybeans sprouts, but I find mung bean sprouts are easier to find and available in most grocery stores (I’m looking at you Fred Myers, please start carrying them).
- 1 lb fresh Mung Bean Sprouts
- 5 Green Onions, thinly sliced
- 1 tablespoon Garlic Chili Paste
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Seeds
- In a medium pot bring 3 cups of water to a boil, salt the water then add the bean sprouts. Boil the sprouts for a minute, strain, and then spray them with cold water.
- Mix everything in a bowl.
- Allow cooling in the fridge for at least 20 minutes.