Soybean sprout side dish — Maangchi official video
Creator's 2013 official video for the same soybean sprout dish.
Official cooking video · Maangchi · YOUTUBEKorean Cooked Soybean Sprouts with Garlic and Sesame
Four side portions of cooked soybean sprouts seasoned with garlic, scallion, fish sauce and sesame oil, based on Maangchi's kongnamul-muchim.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 450 g soybean sprouts, remove wilted pieces and drain in a colander.
- 02
Add sprouts, 120 ml water and 1 tsp kosher salt to a pot and cover.
- 03
Cook covered over medium-high heat for about 10 minutes, until bean heads and stems are fully cooked and tender. Add water or time if needed to prevent drying and undercooking.
- 04
Drain the cooked sprouts and transfer to a large bowl, avoiding hot steam.
- 05
Toss with two minced garlic cloves, one chopped scallion, 1/2 tsp chili flakes, 5 ml fish sauce, 1 tsp sesame seeds and 10 ml sesame oil.
- 06
Confirm sprouts are fully cooked and divide into four small side dishes, refrigerating leftovers promptly.
Before you cook
Contains soy, fish and sesame. Do not eat these sprouts raw; cook the beans fully. Refrigerate leftovers in shallow containers at or below 4°C (40°F) within two hours, and reheat to 74°C (165°F).
Allergens: soy (soybean sprouts), fish (fish sauce), sesame (oil and seeds), check fish-sauce packaging for other allergens
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Original AI-created illustration of Seasoned soybean sprouts. Not a photograph of a dish actually cooked.