Recipe

Korean Style-kong Namul Muchim Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 1 year, 5 months ago The Korean call this dish - banchan. My family never get tired of this dish. Prep:10m Cook:20m Servings:8	Littlespong
	korean kongnaml bean sprout

washing bean sprouts

removing any empty h

transfer to the pot

drain water

thinly slicing green

mix all ingrients

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Ingredients

1 bag of Kong na-mul (Korean beansprouts)

2 cup water

2 teaspoon salt

1 teaspoon toasted sesame seeds.

1 tablespoon sesame oil

1 teaspoon minced garlic.

1 green onion, thinly sliced

1 teaspoon red pepper flakes (optional)

Directions

Wash the bean sprouts in cold water, removing any empty husks. Place them in a pot and add 2 cups of water& 1 teaspoon of salt. Do not fill the pot.

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.)

Remove the pot from the heat, rinse the sprouts in cold water and drain.

Combine the sprouts, green onions, garlic, sesame seeds, oil, 1 teaspoon of salt and red chile flakes in a bowl. Serve warm or chilled.

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