Kongnamul Muchim, Seasoned Soy Bean Sprouts

On a rainy Saturday night, we decided to throw together a comforting meal of kimchi and mandu stew, seasoned soy bean sprouts (kongnamul muchim, 콩나물무침) and stir-fried cabbage.  It was a simple and quick meal that took about 30 minutes to put together, not counting the time it took to boil chicken broth and steam rice.

One of my favourite types of banchan (free side dishes to accompany the meal) at a Korean restaurant is kongnamul muchim, so I was excited to see that the recipe was relatively simple and easy to recreate at home.  The recipe was adapted from Maangchi's video.

It only took a few simple ingredients from my pantry (not including the soy bean sprouts themselves), including soy sauce, fish sauce, sesame oil, red pepper flakes, garlic, and green onions.  I had to reduce the amount of seasonings since I was only making a small batch to test the recipe.

It was a very forgiving recipe (adjust seasonings to taste), and it was one of the most successful Korean dishes I've been able to replicate.  This is now going to be one my favourite dishes to bring to friends' houses and throw together for those impromptu dinner guests!