Korean Steamed Soybean Sprouts
Kongnamul-jjim is a Korean steamed bean sprout dish cooked covered with gochugaru, soy sauce, and minced garlic. Keeping the lid on throughout cooking preserves the sprouts' characteristic crunch while allowing the seasoning to permeate evenly. The chili heat meets the sprouts' refreshing quality, leaving a clean aftertaste, and sesame oil with chopped scallions finish the dish with fragrance. Inexpensive and quick to prepare, this is a practical banchan that delivers reliable flavor when side dishes are needed in a hurry.
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Instructions
- 1
Rinse soybean sprouts and drain well.
- 2
Mix chili flakes, soy sauce, garlic, and green onion in a bowl.
- 3
Place sprouts and water in a pot, then spread the sauce on top.
- 4
Cover and cook over medium-low heat for 6–7 minutes, then toss.
- 5
Add sesame oil and cook 1 more minute to finish.
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