Kong Namul is a popular seasoned side dish made from soybean sprouts. It is one of the most common banchan, as well as a basic ingredient of bibimbop. Most Korean restaurants serve this side dish as it's simple to make, not to mention, refreshing and tasty. After roots and the bean skin are removed, the sprouts are boiled then seasoned with sesame oil, chopped green onions, sesame oil, minced garlic, and sprinkled with red chili pepper flakes (gochugaru).

Recipe Ingredients

• ½ lb bean sprouts
• 2 tbsp green onions, chopped
• 1 tbsp garlic, minced
• 1 tbsp sesame oil
• 1 tsp salt
• 1 tbsp gochugaru, red chili pepper flakes (optional)

Cooking Directions

1. Thoroughly wash and remove any bad parts of the soybean sprouts. Drain water thereafter.
2. Add and boil enough water to cover bean sprouts in a pot.
3. In boiling water, add bean sprouts and cover pot for 3 minutes in high heat. Do not over-boil as the bean sprouts will lose its crunchiness. Also, make sure to cover pot and don't remove lid while boiling as the flavor will spoil.
4. After 3 minutes, drain water and set them aside to cool.
5. Once cooled, add chopped green onions, minced garlic, salt, sesame oil, and gochugaru (optional). Mix all ingredients gently.
6. Enjoy with other Korean main as well as side dishes.