{"id":13092,"date":"2018-11-29T14:56:09","date_gmt":"2018-11-29T22:56:09","guid":{"rendered":"https:\/\/kimchimari.com\/?p=13092"},"modified":"2021-05-19T21:27:14","modified_gmt":"2021-05-20T04:27:14","slug":"kongnamul-muchim-spicy-soybean-sprouts","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kongnamul-muchim-spicy-soybean-sprouts\/","title":{"rendered":"Kongnamul Muchim (Spicy Soybean Sprouts)"},"content":{"rendered":"

Kongnamul Muchim (Spicy Soybean Sprouts side dish) that is saucy and delicious! If you love things with a little kick, you will love this recipe. Great healthy dish to have with any meal as a side but also wonderful on its own with just rice.<\/em><\/p>\n

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Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish. This Spicy Korean Soy Bean Sprouts side dish takes me back to a day in the 90’s when I was living in Florida. I was visiting my sister #3 in Korea and I saw her ajumma (maid) cook Kongamul this way. I thought it was odd that she would just dump all the seasoning together in the pot and cook it.<\/p>\n

Growing up, I only saw my mom and other ajummas make Kongnamul by cooking them first and draining them and then seasoning them. Like I did in my previous Non- Spicy\u00a0Soybean Sprouts recipe<\/a>. So I was naturally intrigued by how this would taste. And I was surprised how different yet good it tasted. These soybean sprouts definitely tasted more hearty and flavorful. So I have to thank that ajumma for inspiring me to develop this recipe. I also have to thank my brain for remembering how it tasted and where I tasted it first.<\/p>\n

I may not remember where I put my car keys few hours ago but I find it pretty funny that I can remember almost every scene and taste of something delicious that I ate for the first time or that it was soo yummy I was telling myself that I needed to learn how to make this dish. Now that I look back, I guess my brain was made for food blogging.. hahaha..<\/p>\n

Where can I buy Soybean Sprouts?<\/h1>\n

Usually one can buy soybean sprouts only from a Korean grocery store. Unlike regular bean sprouts (which are sprouts grown from Mung Beans) that are sold in many regular grocery stores, soybean sprouts are quite unique to Korean cuisine and is not sold at Asian grocery stores.<\/p>\n

Can I grow Soybean Sprouts at home?<\/h1>\n

Yes, you can! My mom used to grow Soybean Sprouts for Kongnamul Muchim and Kongnamul Guk<\/a> when we lived in Tunisia. I thought it was so much fun seeing them grow. My mom soaked the soybeans (it should be untreated soybeans) in water overnight and then laid them out on a wide colander. She kept them in a dark bathroom sink and kept them covered with a cotton cloth. I would follow her every day to see her water them with a shower head. And in a few days, voila! They would be ready to eat!!<\/p>\n

BTW, if you expose the soybean sprouts to sunlight, the heads turn green and can taste bitter.<\/p>\n

Tips for cooking Spicy Soybean Sprouts (Kongnamul Muchim)<\/h2>\n