Blanch for 2 minutes, and then drain and rinse with cold water. Ensure the water covers the bean sprouts. ![]() Season with salt, pepper, sesame oil, sesame seeds, minced garlic, scallions, and the optional gochugaru. Add 1 ts salt, and then add your rinsed and picked over bean sprouts. Drain and lightly squeeze out any access water (Make sure you don’t squeeze too hard so they don’t break!) Once some steam starts to escape the pot, shock the sprouts into an ice bath. Make a fragrant pad Thai, a simple salad or hearty lunch. Turn a packet of beansprouts into a delicious dinner with our easy recipe ideas. In this side dish, beansprouts are combined with crispy pork skin and oyster sauce for an explosion of flavour. To a pot, add the soybean sprouts, 1 cup of water, and 1 tsp. Warm salad of beansprouts with pork crackling. Wash bean sprouts thoroughly, make sure you toss any ones that look brown and wilted. I’ll usually mix the whole bunch without gochugaru, reserve half of it, and mix the rest with the gochugaru so I have some variety! Gochugaru (Korean chili flakes) is optional but highly recommended if you like to keep things spicy. This side dish will keep between 3-4 days in the fridge – if it even lasts that long. If you can’t find soybean sprouts, mungbean sprouts are a great alternative! (And personally preferred hehe) It’s a foolproof way to cook them al dente every single time. Instead of blanching the soybean sprouts in a large pot filled with water, my mom’s method is to just add a cup of water in the pot, cover with a lid, and crank the heat. Mungbean sprouts are normally easier to find so they make a great substitute if you can’t find soybean sprouts. I actually prefer this recipe with mungbean sprouts, which are basically the soybean sprouts without the little yellow bean at the end. It goes great on a bibimbap bowl, in some soup for some extra texture and flavor, or just on it’s own! I’m gonna be honest though – not a huge bean person so this isn’t my favorite side dish. ![]() Kongnamul muchim is such a versatile side dish that can be thrown together in minutes. This side dish is probably the most popular at Korean restaurants – and for good reason! It’s nutty, crunchy, easy to make, and goes well with almost any dish you have (honestly, it’s delicious with just a bowl of hot rice). Jump to Recipe Print Recipe Mama Kim’s favorite crunchy side dish
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