Kongnamul Muchim

MATERIALS

• 1 lb Bean Sprouts cleaned
• 1 tbsp Sea Salt

Soybean Classic Flavour

• 1 Green Onion chopped
• 1 Garlic minced
• 1 tbsp Sesame Oil
• ¼ tsp Sugar
• ¼ tsp Black Pepper
• ½ tbsp Crushed Roasted Sesame Seeds
• 1 tsp Salt
• 1 tsp Soy Sauce optional

Spicy Flavour

• 1 Green Onion chopped
• 1-2 Garlic minced
• 1 tbsp Sesame Oil
• 2-3 tsp Gochugaru Korean Red pepper Flakes
• ¼ tsp Sugar
• ¼ tsp Black Pepper
• 1 tsp Soy Sauce or Fish Sauce
• ½ tbsp Crushed Roasted Sesame Seeds

INSTRUCTIONS

1. In a pot, add in 1 tbsp of salt and bring the water to a boil. Add in the bean sprouts, cover, and let it cook for 3-4 minutes. After 3-4 minutes, drain and rinse with cold water.
2. In a bowl, add 1 chopped green onion, 1 minced garlic, 1 tbsp of sesame oil, ¼ tsp of sugar, ¼ tsp of Black pepper, ½ tbsp of Crushed Roasted Sesame Seeds, 1 tsp of Salt and optional, 1 tsp of Soy Sauce. Mix well and add in half of the drained bean sprouts, mix and massage together.
3. To make the spicy flavor, in a bowl, add 1 chopped green onion, 1-2 minced garlic, 1 tbsp of sesame oil, 2-3 tsp of Gochugaru, ¼ tsp of Sugar, ¼ tsp of Black Pepper, 1 tsp of Soy Sauce or Fish Sauce, and ½ tbsp of Crushed Roasted Sesame Seeds. Mix well and add in the rest of the drained bean sprouts, mix and massage together.