Korean Stir-Fried Soybean Sprouts
Kongnamul-bokkeum is stir-fried soybean sprouts cooked over high heat for a result that differs fundamentally from the blanched-and-dressed kongnamul-muchim. While the muchim version is cold and gentle, the bokkeum version introduces direct contact with a hot oiled pan, creating a faint wok char on the sprout surfaces. The critical rule is to never cover the pan - trapped steam converts the stir-fry into a boiled dish and locks in the raw bean smell that proper cooking should eliminate. Garlic goes into the oil first for twenty seconds to build an aromatic foundation, then the sprouts are tossed for no more than two minutes on high heat to preserve their crunch. Soup soy sauce (gukganjang) seasons more lightly and keeps the color clean compared to regular soy sauce. When a bag of bean sprouts is the only vegetable in the refrigerator, this five-minute banchan is the pragmatic answer.
Adjust Servings
Instructions
- 1
Rinse soybean sprouts well and drain.
- 2
Heat oil and sauté garlic first.
- 3
Add sprouts and stir-fry on high heat for 2 minutes.
- 4
Add soy sauce, salt, and scallion; stir-fry 2 more minutes.
- 5
Turn off heat and finish with sesame oil and seeds.
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