Saturday, October 15, 2011

Kong namul banchan (soybean sprout banchan) 콩나물 (serves 3-4 as banchan)

my recipe as featured in NEHmagazine 

Kong namul banchan (soybean sprout banchan) 콩나물 (serves 3-4 as banchan)

     Kong Namul is a popular banchan that is both easy and quick to make. It is rather popular and a necessary part of any bibimbap. It requires very little seasoning, allowing the true flavor of the soybean sprouts to shine. It is high in fiber and protein along with low calorie. For a quick and easy meal, try serving this with rice, some kimchi and sesame oil.

photo taken by VeganBeats
*4 cups of soybean sprouts
*2 chopped scallions
*3 Tbsp sesame oil
*sea salt (to taste)
*black pepper (to taste)
*red pepper powder (optional)
*sesame seeds

1. Steam soybeans for 15 minutes, they will appear clear in color. Put them in a bowl until they cool down.
2. Add the red pepper, salt and pepper to taste.
3. Add the sesame oil and mix with your hands.
4. Garnish with sesame seeds.

If you want a quick and delicious meal serve with rice and kimchi along with some sesame oil!

No comments:

Post a Comment