Kongnamul-muchim is one of the most common Korean side dishes, and it’s included in almost every meal. Thank-you very much!! Soooo good!! So inviting AND so spicy! I tried rapini which I bought at a Turkish supermarket. Hi Maangchi, I have never seen anyone who doesn’t like this dish. It looks so delish! : http://www.maangchi.com/recipe/kongnamulLet's sprout soybeans and make delicious Korean dishes with them! This one I’m showing you today is something I made to use a few of my favorite vegetables and good and healthy kale. Posted in Korean food photos on Sunday, November 8th, 2015 at 4:09 pm, and with no comments. This recipe was originally posted on March 12, 2020 Hi everyone, welcome to souped up recipe. please keep it up. Copyright © 2021 Maangchi LLC.All rights reserved.About your privacy. Gently fluff the rice with a rice scoop and divide the rice into 4 portions and put each portion into individual bowls. it had so much flavor and the veggies were so yummy! Used Yu Choi in the fridge :D Thank you maangchi it’s sooooooo good ” by MaangchiLove. Kongnamulmuchim made with homegrown soybean sprouts, Kongnamulmuchim made with store-sold soybean sprouts, Posted on Wednesday, April 21st, 2010 at 3:05 pm. FYI, I listened to the Serious Eat podcast. Spicy Mung Bean Sprouts is a dish inspired by the Korean recipe called Maewoon Sukju Namul or Spicy Mung Bean Sprouts Salad. Heat up a pan. Sweet Potato + ??? Growing up, my mother used to stir-fry pork, onions, and bean sprouts served with hot rice. Great interview! Add olive oil and the soybean sprout roots and stir fry for a minute. I would finish eating my Kongnamul muchim in a few days because it will go bad easily even in the fridge. Without you, our meals would be much more boring, Maangchi, I made it with ground beef! All self-made, of course. Love it!Korean food a bit expensive here so ur recipe very helpful! Everybody loved it. tagged: homegrown mung bean sprouts, how to grow bean sprouts, how to grow mung bean sprouts, images of homegrown bean sprouts, 숙주나물 키우기, Maangchi's tutorial for growing bean sprouts, sukjunamul. You can also veganize it without an egg, or add meat if you want. Brassica rapa and varieties there. I am not sure what it is called or how to make it, maybe you can help. 비빔밥. my girlfriend and i finished the whole thing :) i can’t wait to make it again!! Serve right away with the seasoning sauce, hot pepper paste (gochujang), and extra sesame oil. : ) You can replace kale with bunch spinach or bok choy. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. If you’ve never grown mung bean sprouts, it’s very easy and you should try it! I asked this because I am a college student and I am very busy with my school works. The original video was posted on November 26, 2007 and has been watched 504,148 times. Add 1½ cups water to the rice. More photos and stories about this video! Today I will introduce you to a one pot meal! The recipe mix with kong-na-mool-bob ;). Soybean sprouts: Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Thank you so much! 김치, A traditional, simpler, & faster way to make kimchi For seasoning sauce (ganjang yangnyeomjang): Posted on Thursday, March 12th, 2020 at 7:18 pm. No more than 2 days. I do have a question … is there a way to ‘soften’ the flavor of the garlic? Pick out any brownish rotten beans. Add the bean sprouts and 1 teaspoon of salt and boil, covered, Bring it to a boil, and continue to cook for 4 - 5 minutes over medium high heat. My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events! I noticed that even with the mincing and sitting under the hot soybeans, they ‘talked back’ to me after dinner! Yet kimchi keeps a long time in the ref.? 김치, A traditional, simpler, & faster way to make kimchi Add 1½ cups water to the rice. and can i just take normal soybean sprouts and i don’t know .. tear them in half or something lol? Thanks so much for putting up a recipe for this side dish. Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침) I homesprouted a bucket of mung beans sprouts after watching Maangchi on youtube. I grow my own sprouts and love making sprout salad! Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. Buy the sprouts at a Korean grocery store so they are big and will stay crunchy with this recipe. Copyright © 2021 Maangchi LLC.All rights reserved.About your privacy. I was thinking of making a big batch and eating it throughout the week. Sprouts: I am confused. Oct 12, 2018 - How to make Kongnamul-muchim (or kongnamool muchim), Soybean sprout side dish from Maangchi.com 31.07.2020 - Soybean sprout side dish (Kongnamul-muchim) Soybean sprout side dish (Kongnamul-muchim) recipe - Maangchi.com I made this! Wow! Apr 7, 2017 - How to make Kongnamul, Soybean sprouts from Maangchi.com 4 servings is generous, it turned out more like 6! Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to … Tonight, I’m gonna try making your soybean sprout namul. that your friend used to make pickles, but could it be chayote/ choyote otherwise known as pipinela? Would I use the same amount of salt and water in the pot as well? Uncover and stir the rice, vegetables, and the mushrooms with a rice scoop or a wooden spoon to make sure that none is sticking to the bottom of the pot. I've made this several times and absolutely LOVE it … You could blanch the garlic for a minute or two before using it in the recipe. Very good to make that with jalopeno peppers too. Place soybean sprouts in a pot. The video has been watched 427,834 times on YouTube & has been liked 5,331 times. 막김치, Rice mixed with meat, vegetables, an egg, and chili pepper paste So thank you very much once again! One of my favorites; I still make it. I miss the Korean food I had in Hong Kong Apr 13, 2019 - Explore rebecca L's board "Maangchi", followed by 215 people on Pinterest. I am very much inspired by this korean lady :) she can be cute at times and I love her korean dishes that she presented on youtube. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. OMG!! thanks a lot! Instead of kale, what Asian vegetables would you recommend? Drizzle a few drops of toasted sesame oil, sesame seeds, and chopped green onion. Thanks! I can’t seem to find any fresh sprouts here in Prague, but they have canned ones really cheap. :). by I made this 10 minutes ago! Cover and let it sit for at least 30 minutes so that the rice will be soaked. The video has been watched 1,383,443 times on YouTube & has been liked 47,452 times. It’s very economical and also good for you. Maangchi! It's an updated video that was uploaded on June 13, 2013. yeah Konamulmuchim is very easy to make and cheap but very delicious! In my native Indian cuisine, various bean sprouts are used in salads or in curried dishes called usal/usili with a thin watery sauce. The salads are chopped salads with other raw veggies diced fine or grated (onions, tomatoes, carrots, cucumbers, radishes) and then dressed with lemon/lime juice, salt, sugar, minced hot green chiles and lots of chopped cilantro. If not, use mung bean sprouts which you can find anywhere. It can be made so many ways, too! When the warm rice is mixed with spicy gochujang and a sweet, savory, onion-y seasoning sauce, you won’t believe how wonderful it is! It is a kind of gourd and it grows on a vine. If yours tastes overcooked, cook for a shorter amount of time. Maangchi, I made this tonight and it was amazing! If you have store bought sprouts you only need to cook them for 2-3 minutes, Looks so yummy~ how long can I keep this in the fridge? Bean sprouts project turned out so cool! The crunchy thing that is made with soysauce in this video is called chayote. Jun 13, 2013 - How to make a Korean soybean sprout side dish. Drain as much water as you can. Today, we had samgyeopsal-gui with kongnamul-muchim as one of the side-dishes. :). Uncover the rice and test for doneness. Traditional-style spicy fermented whole-leaf cabbage kimchi In the old days, white rice was very precious for Koreans, so to make it go further we would mix it with seasonal vegetables and cook together. They’re so quick and easy to make yet so delicious! This was super yummie! Delicious! Would steaming the garlic just a little change the flavor too much? Place the chopped kale over the rice and spread it evenly. I will try the second one next time. The other side-dishes were buchu kimchi, yeolmu kimchi, putbaechu kimchi, some fried fish, kkaennip, ssamchang (we like the one for hoe best) and lots of fresh garlic. Bring to a boil over medium high heat for 10 minutes. Add the sunny side up eggs if used. Leftovers can be kept in the fridge for up to 1 week. We just made this recipe. I hope your soybean sprout side dish turns out delicious! Healthy vegetable rice bowl (Vegan 1 pot meal: 건강식 영양밥), https://en.wikipedia.org/wiki/List_of_leaf_vegetables, Photos of homemade Keon-gang-sik yeongyangbap, 2 ounces kale (60 grams), tough stems removed, washed, drained, and chopped, 4 sunny side up eggs (or over easy), optional, 1 teaspoon sugar (or zero calorie natural sweetener such as. Hope you enjoy it too! It is extremely easy and fun. Chayote! Hello,Fiji Islander! Drain. Put the cooked soybean sprouts in a mixing bowl. https://www.maangchi.com/talk/forum/general-discussion. Tagged: cooked and seasoned soybean sprouts, cooked soybean sprouts, 콩나물 무침, 콩나물볶음, 콩나물뿌리볶음, kongnamul muchim, kongnamulbokkeum, korean food, Korean recipes, Maangchi recipes, side dish, soybean sprout side dish, steamed soybean sprouts, stir-fried soybean sprouts, vegetarian dish. See more ideas about korean food, recipes, maangchi. My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events! So delicious!! I am told they should be crunchy. Tagged: 1 pot meal, easy recipe, healthy recipe, Healthy vegetable rice bowl (Vegan 1 pot meal: 건강식 영양밥), kale rice, Korean cooking, Korean cuisine, korean food, Korean kitchen, Korean seasoning sauce, Maangchi, Maangchi recipes, Maangchi's healthy 1 pot meal, one pot meal, steamed vegetable rice, vegan recipe, vegetable rice, vegetarian dish, yangnyeom-ganjang with rice. The rice will still be wet. Maangchi I’ve made your kongnamul recipe several times and people say my soybean sprouts are overcooked. I have a quick question… I have had a wonderful side dish that is made from potato and it is a little sweet. It is my favorite. May 24, 2018 - Explore Marienicole999's board "Maangchi Recipes" on Pinterest. Hi Maangchi, How do we cook this in a rice cooker? If it is still slightly crunchy, cover and steam for a couple of minutes more until it is fully cooked. Combine the soy sauce, hot pepper flakes, sugar (or. I was wondering how I should change the recipe to work with this. This yu are great for sharing all your stuff with us! : ) I had some left-over rice (about two cups) in my rice-cooker and just put the washed and drained soybean-sprouts in there, together with all the other ingredients (mixed in a blender), less water and just a pinch of salt and cooked the sprouts until just done. Only without mushrooms and radish (we did not get any) and it was so so so deliciousl! Also, do you know of any suppliers in Fiji Islands:). Swish the wet rice around in the pot with one hand, then fill the pot with cold water again, swish, and drain. Posted in Korean food photos on Wednesday, November 4th, 2015 at 7:08 pm, and with one comment. Mar 16, 2017 - How to make Kongnamulbap (or konganmulbab), Soybean sprouts bibimbap from Maangchi.com thanks for sharingg!!!!!!!!!!!!!!! by Directions. There are hundreds of variations of this kind of rice and no strict rules but a lot of them use usual Korean vegetables like radish, soybean sprouts, sweet potato, mushrooms, and mountain vegetables. Take a small bite (be careful not to burn your tongue! !I’m a student who study aboard in the UK, and just can’t tell how happy I am to find you on Youtube. I used closer to 2 cups water in total, and added a couple of minutes on to all the cooking times – after you’ve simmered it for 10 minutes or so, just taste test until the rice is done. I am still eating it :) Wonderful! Hi Maangchi! Hi Maangchi! This recipe was originally posted on April 21, 2010 See more ideas about maangchi, asian recipes, korean food. The stir-fried soybean sprout roots Looks really really tasty to me but i’m wondering can we buy soybean sprouts roots or you have to take it out yourself??? Hi Zip, 15 mins. Or you’ll have to shorten the boiling time. This looks so delicious! I think they’re already pretty watery in the can, so do I even need to boil them? Add some seasoning sauce, hot pepper paste and toasted sesame oil according to your taste and mix them well with a spoon and eat. Meanwhile make seasoning sauce: Thanks for sharing and teaching! Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. “…that is made from potato and it is a little sweet. Thank you Maangchi for your great ideas and recipes. I have my blog reader from Fiji Islands! Hi Maanchi, I’m new to the site and I am so happy that you posted this recipe to your website. This dish look so good, so I would like to keep it in the fridge so that I don’t have to make it every time I wants to eat. Then add the radish and soy bean sprouts, and mushrooms. : ) I’m curious about the dish, please leave your question on the forum with more detailed description. This should remove much of that raw garlic bite. I’m glad to hear that you are enjoying your kongnamul muchim there. Today, we had samgyeopsal-gui with kongnamul-muchim as one of the side-dishes. This is our favourite banchan and so easy to make. 막김치, Rice mixed with meat, vegetables, an egg, and chili pepper paste Mung bean sprouts “Do you need to water it every 3 hour for the full 5 days? looks exactly like the ones I see in Ko-dramas! Do you recommend removing the beans or leaving them? Happy cooking! In fact, many Koreans habitually reach for this soup after a drink-filled night on the town and swear by its ability to curb the after-effects of too much alcohol. Read page 4 of the March 2018 COTM: KOREATOWN & MAANGCHI: Kimchi, Pickles, Banchan, Side Dishes, Snacks discussion from the Chowhound Home Cooking, Korean food community. Jul 12, 2013 - How to make Kongnamulbap (or konganmulbab), Soybean sprouts bibimbap from Maangchi.com My question is on using canned beans sprouts. buy a package of soybean sprouts at a Korean grocery store, https://www.maangchi.com/recipe/sukjunamul, https://www.maangchi.com/talk/forum/general-discussion. This is the soup to serve with bibimbap later. hahahahah Add ¼ cup water and turn over the rice well. Place the chopped kale over the rice and spread it evenly. I wanted to one day make this a gathering, but … ? Mungbean sprouts side dish (Sukjunamul): Maangchi is nextup! ); the rice should be soft. Did you mean boil for 15 seconds instead of 15 minutes? Maangchi - 17.56k Followers, 16 Following, 93 pins | Pins of delicious food! Cover and turn down the heat to low. Apr 17, 2014 - How to make Kongnamul-muchim (or kongnamool muchim), Soybean sprout side dish from Maangchi.com Love your videos, love your passion! Thank you. This has instantly become my number 1 website. I’ve been cooking lots of your recipes since I left Korea. Korean bean sprout soup is said to be useful as a remedy for hangovers, especially when a little kimchi is added. Hi Maangchi! Drain and set aside. Sprouts at regular Canadian supermarkets are mung bean sprouts which are smaller than Soy bean sprouts. Mung bean sprouts, kosher salt, garlic, green onion, cucumber, sesame seeds, and toasted sesame oil. The textures and tastes go well together, it’s beautiful looking, and I eat it all the time. Your kimchi chigae/ jjigae(?) And this one is cooked! A little sweet potato? I tried the first dish listed here, I wasn’t expecting much but I’m surprised by all those side dishes. The soybean sprouts used in this video were grown at home, but you can also buy a package of soybean sprouts at a Korean grocery store. I’m not sure if anyone answered your plea for the name of the veg. Enjoy the recipe! Is it easy to find Korean ingredients in your area? Do this a few more times, changing the water each time, until the water runs clear. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and toasted sesame oil and mix by hand. Annyeonghaseyo maangchi! Homegrown Mung Bean Sprouts. Thank you Maangchi! Tilt the pot and slowly pour out the water, taking care not to pour out any rice. I would like to ask how long can I keep this in the fridge? Today we are going to grow a popular Chinese ingredients - bean sprouts. Bok choy or – even better – https://en.wikipedia.org/wiki/List_of_leaf_vegetables Thank you so much for sharing your recipes and love of healthy food with the world! Love ur cookin~!! Once kongnamul is … Kongnamul muchim goes bad easily even in the refrigerator. Whenever I go to eat at Korean restaurants, this is the side dish that I eat the most so I’m very happy to see that I can now make this whenever I want. Cover and cook for 20 minutes over medium high heat. See more ideas about maangchi, maangchi recipes, recipes. Traditional-style spicy fermented whole-leaf cabbage kimchi Maangchi. I’m sorry, but I don’t remember the Japanese name for it. :D, I hope you can find this ingredient easily there. Is this just a variation in preference for the texture of the soybean sprouts? We used to make this to save on rice, but these days people make it because it’s healthy, delicious, easy to make and is good for you! tagged: homegrown mung bean sprouts, how to grow bean sprouts, how to grow mung bean sprouts, images of homegrown bean sprouts, 숙주나물 키우기, Maangchi's tutorial for growing bean sprouts, sukjunamul. You took the ‘scary part’ out of preparing this dish that I’m sure to make many times over. im new here but ive been seen you many times before.. :) Cook the pot over medium high heat for about 7 to 8 minutes. But i found my bean sprout just need to cook for 5 minutes on boiled water to make it crunchy.. :) but thanks for all ur recipe! Just perfect.” Simmer for 7 to 8 minutes. https://www.maangchi.com/recipe/sukjunamul. Join the discussion today. The concept seems easily adaptable. Maanchi, the kongnamul muchim went so very fast! No egg and with Red Kale instead of green! I made this today with short-grain brown rice, and it worked really well! You heard the podcast! Thanks for this!!!! Love it all. How long would you recommend for ‘crunchy’ sprouts? It’s very popular among Koreans, and they never seem to get tired of it. Or can I just drain them and add the toppings? The Korean dish is usually a simple blanched mung bean sprouts dressed in rice vinegar, gochujang and sesame oil but I honestly don’t like the taste of a non-fully cooked bean sprouts so for our recipe today we will be stir frying them like how the Japanese do it. and perhaps I will make this the coming week if the ingredients are available in this tiny town. And so impressed to see how many different people are using this great site. Cover and let it sit for at least 30 minutes so that the rice will be soaked. Anyway, how long will this soybean sprout dish keep in the fridge? It is green in color. Then add the radish and soy bean sprouts, and mushrooms. Hi Maangchi, Love the site! Put the rice in a heavy pot and cover with cold water. You mention in your recipe to boil the soybean sprouts for 15 minutes, which makes them very soft. Amazing! Hi Maangchi…why will this spoil fast? Sep 24, 2014 - Explore Anita Pra's board "Korean", followed by 104 people on Pinterest. 비빔밥. I had some left-over rice (about two cups) in my rice-cooker and just put the washed and drained soybean-sprouts in there, together with all the other ingredients (mixed in a blender), less water and just a pinch of salt and cooked the sprouts until just done. I love it. It’s a healthy and delicious rice bowl with lots of vegetables and mushrooms. seems like a long time. I’d love to know how to make it with brown rice! Maangchi. My grandmother used to make it all the time with sweet potato for our everyday lunch, and I always loved it!