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Kongnamool (Korean Soybean Sprouts)
June 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 minute, then drained in a colander. For the seasoning, I did not use the full 1/4 cup of sesame oil called for in the recipe. It is a tad bit too much sesame oil and a waste of oil. I was taught to just eye ball and season to taste. For the most part I usually start with maybe 2T, then mix and taste. I left out the rice wine vinegar. I also used two green onioin stalks, finely sliced, a little rock salt to taste, and a sprinkle of sesame seeds, which were toasted in a pan. I leave out the korean hot chili pepper for personal preference. (most of my family cannot handle the spiciness). However, you don't need to add a lot of the korean pepper as it will get stronger as it marinates. I make sure all the sauce coats the sprouts well before chilling. I let the sprouts sit in the refrigerater to marry for a few hours before eating, though you could eat it right away. The flavor is much better when you let it sit for a while. I serve this with, "Kalbi(korean bbq ribs)," and "Korean-style Seaweed Soup," also on this website.

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