Korean
Kongnamul-muchim (Seasoned Soybean Sprouts)
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Kongnamul-muchim (Seasoned Soybean Sprouts) is Korean home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable and the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Trim the soybean sprouts and boil them in salted water, covered, for 5 minutes without lifting the lid.
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Drain and rinse briefly under cold water, then shake dry.
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Mince the garlic and scallion and toss with the sprouts, soy sauce, sesame oil, salt, and sesame seeds.
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Mix well by hand and serve at room temperature or chilled.
Watch how to cook Kongnamul-muchim (Seasoned Soybean Sprouts)
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Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Kongnamul-muchim (Seasoned Soybean Sprouts), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kongnamul-muchim (Seasoned Soybean Sprouts) carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Fish | No | |
| Sesame | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 50 kcal
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 380 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kongnamul-muchim (Seasoned Soybean Sprouts) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.