Fresh pea sprouts

Korean Sprouts (Kongnamool) For Korean BBQ

The kongnamool is used is part of a meal involving multiple side dishes, some rice, and some pork belly, but it’s good on it’s own.

  • 1 pound soybean sprouts
  • 2 tablespoons soy sauce
  • 1/8th cup sesame oil
  • 2 tablespoons Korean red pepper powder
  • 2 teaspoons garlic, minced
  • 2 teaspoons sesame seeds
  • 2 teaspoons rice wine vinegar (or apple cider vinegar, if I don’t have rice vinegar)

Put a pot of water large enough to take the entire pound of bean sprouts on to boil. While you’re waiting, take everything but the sprouts, and mix them up in a glass or plastic bowl and set it aside.

Once the water is to a full boil, drop the bean sprouts in for 30 seconds. Take them out, drain them, and rinse them with cold water until they’re cooled down. Let it set for a bit to let it dry (just a couple minutes), then put the sprouts and the mixture in a bowl and mix them up.

This is one of the side dishes for “Korean BBQ” based on a place here in town that does it. But, they’re good by themselves, or, cook an over-medium egg, and drop it on top of a handful of kongnamool for tasty breakfast. Despite the amount of red pepper involved, it’s not particularly spicy!

1 thought on “Korean Sprouts (Kongnamool) For Korean BBQ”

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