Kongnamul (Korean Seasoned Soyabean Sprouts)
Kongnamul is very similar to Siguemchi Namul. Save for the vegetable base, the seasonings for both are largely the same. These can all be done 1 day before a big party, so as to reduce the cooking load and hassle on the day itself. Just chill them, and take 'em out to serve at room temp when the dinner party gets underway. I had a lot of difficulty getting a hold of these sprouts though, but found that Meidi-Ya (and sometimes NTUC Finest) carries them.
Ingredients:
400gm soya bean sprouts, washed and with brown ends trimmed off
1 tbsp Korean sesame oil (use Chinese sesame oil if you can't find its Korean counterpart)
1 tbsp light soy
5 cloves garlic, minced
4L water
1 tbsp salt
1 tsp white sesame seeds
optional: 1 tsp Korean chilli oil
Directions:
1) Blanch sprouts in salted boiling water, 3 minutes.
2) Drain and shock in ice-bath to stop the cooking process. Set aside.
3) Season with soy, sesame oil, sesame seeds and garlic. Most recipes call for raw garlic, but I prefer frying them up to a golden crisp, and tossing them bits all over.
4) As an option, drizzle chilli oil for some kick.
Ingredients:
400gm soya bean sprouts, washed and with brown ends trimmed off
1 tbsp Korean sesame oil (use Chinese sesame oil if you can't find its Korean counterpart)
1 tbsp light soy
5 cloves garlic, minced
4L water
1 tbsp salt
1 tsp white sesame seeds
optional: 1 tsp Korean chilli oil
Directions:
1) Blanch sprouts in salted boiling water, 3 minutes.
2) Drain and shock in ice-bath to stop the cooking process. Set aside.
3) Season with soy, sesame oil, sesame seeds and garlic. Most recipes call for raw garlic, but I prefer frying them up to a golden crisp, and tossing them bits all over.
4) As an option, drizzle chilli oil for some kick.
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