Kongnamul Muchim (Korean Seasoned Bean Sprouts)

Ingredients

• •1 lb soybean sprouts
• •1 tbsp sesame oil
• •1 clove garlic, minced
• •2 green onions, thinly sliced
• •2 tsp sesame seeds, toasted
• •1/2 tsp gochugaru
• •1/2 tsp salt

Directions

1. 1Rinse the soybean sprouts well and remove any dark or damaged beans.
2. 2Bring a pot of water to a boil, add the sprouts, and cook 3 minutes until crisp-tender.
3. 3Drain immediately and let the sprouts steam-dry for 2 minutes.
4. 4Transfer to a bowl and add sesame oil, garlic, green onions, sesame seeds, gochugaru, and salt.
5. 5Toss gently with clean hands or tongs until evenly seasoned.
6. 6Serve at room temperature or chill before packing as a lunch side.

💡 Do not overcook the sprouts; their crisp stems are what keep this simple side fresh after chilling.

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