Korean Perilla Soybean Sprout Namul
Kongnamul - soybean sprouts - are Korea's most consumed vegetable, and this perilla-dressed version adds nutty depth missing from the plain sesame oil variety. Sprouts are steamed lid-sealed for five minutes, eliminating raw bean smell while keeping heads crunchy. Tossed with perilla powder, soup soy sauce, garlic, and sesame oil, the powder dissolves into a pale coating that turns each sprout creamy on the tongue. Chopped scallion adds green sharpness as contrast.
Adjust Servings
Instructions
- 1
Rinse the soybean sprouts thoroughly and drain well.
- 2
Add sprouts and 100ml water to a pot, cover, and cook for 5 minutes.
- 3
Drain the cooked sprouts, cool briefly, and gently squeeze out excess moisture.
- 4
In a bowl, mix soup soy sauce, garlic, salt, sesame oil, and perilla powder.
- 5
Add sprouts and chopped scallion, then toss gently.
- 6
Sprinkle sesame seeds, rest for 5 minutes, and serve once seasoned through.
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