Saturday, November 14, 2009
Kongnamool Moochim 콩나물 무침 Spicy Seasoned Soya Bean Sprouts
This is my second posting of banchan and there will be more in the coming weeks. You are very likely to see this on the table of any Korean household and I got a little disappointed that this was not served the last time we dined at a Korean restaurant. Please abandon the idea of making this if the idea of picking the tails off the individual sprouts doesn't appeal to you. Apparently a Korean girl will remain single until she does the same, did I make that up??
serves 4 as a side dish
250g of soya bean sprouts, picked
3 cloves of garlic, grated
1 tbs of sesame seeds, toasted
1/2 tbs of Korean chili powder
dash of soy
dash of sesame oil
Pick the tails and not too pretty sprouts off, the pile on the right hand side is the reason why :)
Boil in lightly salted water for 15 minutes.
Drain and rinse well with cold water.
Place drained sprouts in a bowl, add minced garlic, chopped spring onions, sesame seeds and Korean chili powder.
Mix everything very well and it's ready to be served as part of your Korean meal.