Kongnamool (Korean Soybean Sprouts)

May 15, 2023May 15, 20230 2

Tasty and Healthy Kongnamool (Korean Soybean Sprouts) Recipe for Lunch

by The Chefin Healthy

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

120

Sugar

Fat

Kongnamool is a traditional Korean dish made from soybean sprouts that is typically served as a side dish with rice. The dish's mild flavor and nutritional benefits have made it a popular choice for lunch or a light dinner. Kongnamool is quick and easy to prepare, making it perfect for busy weeknights when you want a healthy and satisfying meal without spending hours in the kitchen. The dish's preparation is straightforward and requires only a few ingredients, making it an excellent option for novice cooks.

Instructions

1.	Rinse the soybean sprouts and remove any discolored or damaged sprouts, as well as the root ends.
2.	Bring a large pot of water to a boil and blanch the sprouts for 2 minutes.
3.	Drain the sprouts in a colander and rinse with cold water.
4.	In a mixing bowl, combine the soy sauce, sesame oil, Korean chili powder, minced garlic, and sesame seeds.
5.	Add the blanched sprouts and toss until coated.
6.	Garnish with chopped green onions and drizzle with rice wine vinegar before serving.

PROS

Kongnamool is a low-calorie and low-fat dish that is packed full of fiber and vitamins.

The sprouts are also a great source of protein.

CONS

Some people may find the taste of Korean chili powder to be too spicy for their liking.

The use of sesame oil also makes this dish quite high in fat.

HEALTH & BENEFITS

Kongnamool is an excellent source of vitamins C and K, as well as folic acid and iron.
The dish is also high in fiber and protein, making it a great addition to any diet.
The sesame oil used in this recipe has been linked to reducing inflammation and supporting heart health, while the garlic has been shown to have antibacterial properties.

	1 pound soybean sprouts
	2 tablespoons soy sauce
	1/4 cup sesame oil
	2 tablespoons Korean chile powder
	1 1/2 teaspoons garlic , minced
	2 teaspoons sesame seeds
	1/4 cup chopped green onion
	2 teaspoons rice wine vinegar , or to taste