Kongnamul Muchim

Ingredients

• 12⅓ ozsoybean sproutswashed, rotten and browned sprouts picked out
• ¾ cupWaterfor cooking in the covered pot
• 1 tspSaltfor the cooking water and for seasoning
• 2 tspSesame oiltoasted, folded in at the end
• 2 tbspSpring onionfinely chopped
• 2 clovesGarlicfinely minced
• 1 tbspSesame seedstoasted, for mixing in and for sprinkling
• 1 tbspGochugaruonly for the spicy red version (optional)
• 2 tspKorean soup soy saucecan be replaced by fish sauce or tuna extract sauce (optional)
• Black pepperfreshly ground, to taste (optional)
• 1Red chili pepperthinly sliced, for heat and colour (optional)

Method

1. Wash the soybean sprouts several times in cold water, picking out any rotten sprouts, loose hulls and browned bits as you go, then drain them well.
2. Put the water and salt in a pot, spread the sprouts loosely on top and put the lid on.
3. Cook over medium-high heat for 5 to 7 minutes, turning the heat down after a few minutes, and keep the lid closed the whole time — if you lift it partway through, the sprouts take on a sharp, fishy smell.
4. Drain the sprouts, discard the cooking liquid and spread them out in a bowl to cool.
5. Meanwhile, slice the spring onion finely and mince the garlic.
6. Mix the cooled sprouts with the spring onion, garlic, sesame seeds and — depending on which version you're making — the Korean chili flakes and soup soy sauce.
7. Add the sesame oil last and toss everything loosely with your hands so the sprouts don't get crushed.
8. Season with salt, arrange in a dish, sprinkle with sesame seeds and serve warm or cold.

Tips and variations

There are two versions in circulation: the mild one with no chili at all, seasoned only with salt, sesame oil and freshly ground black pepper — and the red, spicy one with Korean chili flakes and a savoury seasoning sauce such as soup soy sauce (fish sauce or tuna extract sauce work too, though they aren't vegan). Instead of steaming the sprouts in a little water, you can bring a large pot of water to the boil, salt it and blanch them uncovered for 4 to 5 minutes, then let them cool or shock them in cold water. Garlic powder stands in for fresh garlic at a pinch, fresh red chili rings add heat and colour, and if you like them juicier, turn the sprouts briefly in the cooking liquid after cooking before straining. Serve as banchan alongside rice and other side dishes, or as the namul layer in bibimbap.