Name: Kong Namul
Prep time: 4 min
Cook time: 1 min
Ingredients: 220 grams Mung bean sprouts; 3 Garlic cloves ( – finely chopped); 3 tsp Fish sauce; 2 tsp Soy sauce; 2 tsp Brown sugar; 1 Tbsp Sesame seed oil; 1 tsp Sesame seeds

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If you’ve ever enjoyed a traditional Korean meal, you may have come across Kong Namul. This unique dish is a popular banchan (side-dish) in South Korea, it is made with Mung bean sprouts.

You might have seen Mung bean sprouts at the supermarket and wondered what you could do with them It’s simple to prepare and quite distinct from Kimchi, which involves fermentation. Light and crunchy, Kong Namul is packed with nutrients and is available in Korea and around the world.

History of Kong Namul

Historical records indicate that Kong Namul originated during the Three Kingdoms period, around 57 BC. The recipe has been passed down through generations, making it a traditional favorite. Many lunchboxes in South Korea include this dish, and if you’re looking to try something new, we highly recommend it as a side dish—it’s so delicious that you’ll finish it in one sitting! Additionally, Kong Namul pairs perfectly with spicy noodles.

Ingredients

Mung bean sprouts, Garlic cloves, Fish sauce, Soy sauce, Sesame seed oil, Sesame seeds, Brown sugar.

Most Korean and Chinese supermarkets should have Mung bean sprouts in stock. Choose fresh Mung bean sprouts. Making this banchan at home is easy and should be done within one or two days of purchasing it. Chop the garlic cloves finely. Fish sauce adds a lovely taste and is offset by the brown sugar, creating an umami marinade. Sesame seed oil adds nuttiness, while soy sauce adds a slight tangy taste. Sesame seeds add a slight crunch.

Instructions

First, rinse the mung bean sprouts under running water. Finely chop the garlic cloves. Gather the fish sauce, soy sauce, sesame seed oil, and sugar. Get a small bowl and add the fish sauce and soy sauce. Also, add the chopped garlic and brown sugar. Stir until the sugar has dissolved.

Prepare a large pot that fits all the mung beans. Add about 1.5 liters of water, then bring to a boil. At this point, prepare a tool to scoop up all the mung beans out of the pot. The mung bean sprouts should be blanched in boiling water for about 1 minute, no more, as they can become mushy and lose their natural flavour.

Remove the blanched mung bean sprouts and rinse them in cold running water. This step preserves the sprouts’ flavour and maintains their crunchy texture. Transfer the mung bean sprouts into a large bowl, add the marinade sauce, and thoroughly mix everything. The nutty and sweet aroma will rise and coat the sprouts with tasty flavours. Sprinkle sesame seeds and serve.

What to Serve Kong Namul with?

Kong namul can be served with many Korean dishes, like bibimbap, Kimbap, Bulgogi, Galbi, Kimchi stew (jjigae), Japchae, or Korean fried chicken. Some people even use banchan as a topping for Korean noodles. The Kong Namul perfectly balances the flavours of the main Korean dishes.

How to Store the Kong Namul?

Allow the Kong Namul to cool to room temperature before storing it. Keep it in airtight containers and remove the desired portion from the container. The Kong Namul can be stored in the fridge for up to four days. However, it is advisable to consume this side dish within three days. Drain the access water if it is visible, and use clean utensils to avoid contamination.

Kong Namul

Print Pin Rate

Course: Side Dish

Cuisine: Asian, Korean

Prep Time: 4

Cook Time: 1

Servings:

Calories: 35kcal

Author: thetastejournal.com

Ingredients

▢ 220 grams Mung bean sprouts
▢ 3 Garlic cloves – finely chopped

Instructions

Prepare the ingredients: Rinse the mung bean sprouts in water. Finely chop the garlic cloves and set aside. Prepare a small bowl for the marinade sauce. Add all the ingredients, such as fish sauce, soy sauce, chopped garlic, sesame seed oil, and brown sugar. Stir the marinade sauce until the sugar is dissolved.
Blanch the mung bean sprouts: Prepare a large pot, add about 1.5 litres of water, and bring it to a boil. Blanch the mung bean sprouts for one minute, not more than that, to maintain the crunchy texture. Remove the blanched sprouts and rinse in cold running water.
Add the marinade sauce: Transfer the mung bean sprouts to a large bowl, add the marinade sauce, and mix everything together. Sprinkle the sesame seeds to garnish, and serve.