Steps to Prepare Soybean Paste Miso Soup

Kongnamool (Korean Soybean Sprouts)

It has a stronger flavor than the japanese miso soup, but it isn't as strong as cheonggukjang.

Recipe Summary Kongnamool (Korean Soybean Sprouts)

A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.

Ingredients | Soybean Paste Miso Soup

1 pound soybean sprouts

2 tablespoons soy sauce

¼ cup sesame oil

2 tablespoons Korean chile powder

1 ½ teaspoons garlic, minced

2 teaspoons sesame seeds

¼ cup chopped green onion

2 teaspoons rice wine vinegar, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.

Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Info | Soybean Paste Miso Soup

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 4 servings

TAG : Kongnamool (Korean Soybean Sprouts)

Side Dish,