I would follow her every day to see her water them with a shower head. She kept them in a dark bathroom sink and kept them covered with a cotton cloth. ![]() My mom soaked the soybeans (it should be untreated soybeans) in water overnight and then laid them out on a wide colander. I thought it was so much fun seeing them grow. Yes, you can! My mom used to grow Soybean Sprouts for Kongnamul Muchim and Kongnamul Guk when we lived in Tunisia. Unlike regular bean sprouts (which are sprouts grown from Mung Beans) that are sold in many regular grocery stores, soybean sprouts are quite unique to Korean cuisine and is not sold at Asian grocery stores. Usually one can buy soybean sprouts only from a Korean grocery store. Now that I look back, I guess my brain was made for food blogging. I may not remember where I put my car keys few hours ago but I find it pretty funny that I can remember almost every scene and taste of something delicious that I ate for the first time or that it was soo yummy I was telling myself that I needed to learn how to make this dish. I also have to thank my brain for remembering how it tasted and where I tasted it first. So I have to thank that ajumma for inspiring me to develop this recipe. These soybean sprouts definitely tasted more hearty and flavorful. ![]() And I was surprised how different yet good it tasted. So I was naturally intrigued by how this would taste. Like I did in my previous Non- Spicy Soybean Sprouts recipe. Growing up, I only saw my mom and other ajummas make Kongnamul by cooking them first and draining them and then seasoning them. I thought it was odd that she would just dump all the seasoning together in the pot and cook it. I was visiting my sister #3 in Korea and I saw her ajumma (maid) cook Kongamul this way. This Spicy Korean Soy Bean Sprouts side dish takes me back to a day in the 90’s when I was living in Florida. Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish. Great healthy dish to have with any meal as a side but also wonderful on its own with just rice. You may mix in carrot and sesame to add flavor.Kongnamul Muchim (Spicy Soybean Sprouts side dish) that is saucy and delicious! If you love things with a little kick, you will love this recipe. Salt and oyster sauce can be added or reduced according to personal preference.Īfter the bean sprouts are boiled, they have to be put in cold water to make them crisper. It tastes better after refrigerated, especially in summer. Mix garlic, sesame oil, sugar, salt, oyster sauce and a teaspoon of boiling water together.ĭrain the bean sprouts, stir in the sauce (step 2) and serve. Bring them to boil in boiling water for 1 minute, and then immediately cool them down in cold water. ![]() Oyster Sauce / Vegetarian Oyster Sauce / Soy Sauce Paste Ingredients (for 2): Mung Bean Sprouts / Soy Bean Sprouts They are also extremely low in calorie and high in dietary fiber, which help promote bowel movements. Mung bean sprouts contains tons of vitamin C, which can be as rich as twice of kiwi and they are also packed with vitamin A, vitamin B and various minerals such as calcium, iron, and potassium. If you eat them regularly, you can reduce the heat and dehumidify your body. It is very easy to make but is surprisingly delicious, perfect for summer time.Ĭhinese medicine believes that mung bean sprouts are sweet, cooling and has amazing power to detox your body. ![]() Korean Bean Sprouts Salad is a commonly seen side dish in Korean cuisine. Mung bean sprouts have a crisp and sweet taste and are one of the few sprouts that are suitable for a quick stir-fry.
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