Crisp Korean Soybean Sprout Namul
A simple Korean home side dish: cook soybean sprouts briefly under a closed lid, cool without rinsing, and season gently.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Soybean sprouts300g
- Water100ml
- Scallion1/3대 (1/3 stalk)
🥣 Sauce & Seasoning
- Minced garlic1작은술 (1 tsp)
- Salt1/2작은술 (1/2 tsp)
- Toasted sesame oil1큰술 (1 tbsp)
- Toasted sesame seeds1큰술 (1 tbsp)
👨🍳 Cooking Steps
Rinse soybean sprouts gently in cold water and remove loose bean skins.
Put sprouts and 100ml water in a wide pot and close the lid.
Once steaming, cook over medium heat for 4 minutes without lifting the lid.
Drain immediately and cool briefly in a wide bowl without rinsing.
Add garlic, salt, sesame oil, scallion, and sesame seeds; toss gently.
Taste, add only a little more salt if needed, and serve.
🌟 Pro Chef Tips
- • Once covered cooking begins, keep the lid closed for more even cooking.
- • Cooling without rinsing helps avoid diluting the seasoning.
⚠️ Avoid Common Pitfalls
- ❌ Overcooking makes the stems soft.
- ❌ Vigorous tossing while very hot can break the stems.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.