Kongnamul (Korean bean sprout side dish)2013-09-29
- 1 bag bean sprout, about 200g
- 1 teaspoon vegetable oil
- 2 stalks spring onion, sliced
- 1 clove garlic, finely chopped
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- dash of sugar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
Wash the bean sprout thoroughly, discarding any brown sprout.
Place the sprouts in a pot and cover with a lid.
Cook at medium heat until you see steam escaping, about 3-5 minutes.
Remove the lid and discard any extra liquid in the pot.
Add the the oil, spring onion, garlic, sugar and soy sauce to the beansprout, stirring until fragrant or the onion is wilted.
Do a taste test and add more salt if needed.
Add the sesame seeds and sesame oil and combine well. Serve at room temperature.