Saturday, July 19, 2008

KongNaMul MuChim


  • 1 bag of Kong na-mul (Korean beansprouts)
  • 1/2 cup water
  • 2 teaspoon salt
  • 1 teaspoon toasted sesame seeds.
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoon minced garlic.
  • 1 green onion, thinly sliced.
  • 1 teaspoon red pepper flakes (optional)


  1. Wash the bean sprouts in cold water, removing any empty husks. Place them in a pot and add 1/2 cups of cold water and 1 teaspoon of salt. Do not fill the pot.
  2. Cover, bring to a boil and cook about 5 minutes. (Do not lift the lid to check if the pot is boiling because an unpleasant, fishy odor will fill your kitchen.)
  3. Remove the pot from the heat, rinse the sprouts in cold water and drain.
  4. Combine the sprouts, green onions, garlic, sesame seeds, oil, 1 teaspoon of salt and red pepper flakes in a bowl.
  5. Serve warm or chilled.

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