Deulkkae Kongnamul Muchim
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The first thing you taste is ground perilla seed (deulkkae), which clings to the sprouts in a pale, nutty coating.
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The sprouts steam in a little water under a lid rather than boiling, so they stay crunchy and hold less water.
Ingredients
Instructions
- 1
Submerge the soybean sprouts in cold water, swirl them with your hand to wash off any grit, then transfer to a colander and let drain for about 30 seconds until no water drips.
- 2
Put sprouts and 100ml cold water in a pot, seal the lid tight, bring to high heat for 2 minutes, then reduce to medium and steam for 3 more minutes without lifting the lid.
- 3
Tip the cooked sprouts onto a colander, allow them to cool for 1 minute, then press lightly with your hands to squeeze out the excess moisture without crushing or breaking the sprouts.
- 4
In a large bowl, combine 1.5 tablespoons soup soy sauce, 1 teaspoon minced garlic, 0.5 teaspoon salt, 1 tablespoon sesame oil, and 2 tablespoons perilla powder, then stir until evenly blended.
- 5
Add the cooled sprouts and 20 g thinly sliced scallion to the seasoning bowl, then toss by gently lifting with your hands so each sprout is coated without being broken.
- 6
Sprinkle sesame seeds evenly over the top, let the dish rest for 5 minutes so the perilla powder absorbs the moisture and the seasoning penetrates each sprout, then plate and serve.
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Turn these ingredients into two more meals
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