-
-
My review
Kongnamool (Korean Soybean Sprouts)
4
Emmy
"A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 288Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
- Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5064 Ratings
-
-
-
-
-
Most helpful positive review
12/6/2010
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if y...
Most helpful critical review
11/26/2017
I WILL make this again because I am really about exploring Korean food lately. However, me and another foodie tasted it and we both agreed - "Needs something". . .I think the ratio of sesame o...
Most helpful
Most positive
Least positive
Newest
12/6/2010
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if y...
6/14/2011
I always use a large bag of soybean sprout simply because it has a nicer texture and the added crunch from the soybean gives it a better taste overall. I boiled my sprouts in hot water for 1 min...
6/27/2010
The soybean sprouts should have the actual soybean on the end (yellow). You can usually find them like this at an Asian/Korean Market. Our local grocery store doesn't carry the sprouts with th...
6/22/2010
Very tasty! I actually thought there was a little too much sesame oil, but other than that, a great blend of flavors! We will definitely make this again!
3/21/2012
I have never had this before, so I cannot rate it based on what it should taste like. However, I thought this was very good and easy and budget-friendly (since I had all ingredients on-hand exc...
10/8/2010
I love this stuff... definitely a acquired taste if you haven't eaten it before but give it a chance!!
1/10/2013
This was really good, but it didn't taste like kim chi at all. I don't know if my sprouts were mung bean or soybean, but they worked! I started timing once the water came back to a boil and th...
12/8/2011
Great recipe. Used a little less seasame oil and still tasted fine. Truly the taste I remember when I was living in Korea!