Deulkkae Kongnamul Muchim
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Deulkkae kongnamul muchim seasons 400 g of soybean sprouts with perilla seed powder, soup soy sauce, garlic, sesame oil, salt, scallion, and sesame seeds.
Read more
Wash the sprouts, drain them for about 30 seconds, and place them in a pot with 100 ml water. Close the lid and cook for 2 minutes over high heat, then 3 minutes over medium heat without opening the pot. Spread the cooked sprouts in a colander for 1 minute and press them lightly by hand to remove excess moisture without crushing the stems or heads. In a large bowl, combine the amounts specified in the ingredient list: 1.5 tablespoons soup soy sauce, 1 teaspoon minced garlic, 0.5 teaspoon salt, 1 tablespoon sesame oil, and 2 tablespoons perilla powder. Add the cooled sprouts and 20 g thinly sliced scallion. Lift the mixture gently from the bottom so the thick seasoning reaches the separate sprouts without breaking them. Sprinkle with 1 teaspoon sesame seeds and let the finished namul stand for 5 minutes before plating. The covered 5 minute cooking stage, short cooling period, careful draining, and fixed seasoning quantities provide clear controls for both moisture and distribution of the perilla powder.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Soybean sprouts cook with 100 ml water in a covered pot for 5 minutes
- Finish cue
- 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.
- Avoid this
- Avoid overcooking sprouts; about 5 minutes keeps them crisp.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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