Korean seasoned bean sprouts also known as Kongnamul Muchim. When ordering Korean food it is usually served as a side dish. When I buy bean sprouts, it is almost impossible to use it in only one dish. I just made bean sprout eggrolls. There so much in a bag and we have a small household. Bean sprout is one of my favorite vegetable and Korean seasoned bean sprouts is one way I like preparing it.
We recently vacationed for a month in the Philippines. You might have noticed my posting for mid February and March has dwindled. We were never home and mostly out of town where wifi was so spotty. Or if we were in Manila we were out with relatives and friends. So many invites that it was really impossible to whip up a posting. So I decided not to even post anything except for 1 post that I was able to do when we were home.
Every time we go to the Philippines seafood is what we always have. Huge crabs and huge prawns. When we went back in 2017 we had these seafood like almost every other day. This time though it was mix seafood and meat but hardly any vegetables. So when I came back in the US, the first thing I bought was bean sprouts and other veggies. I can’t believe I was longing for vegetables and this Korean Kongnamul Muchim is so easy to make and refreshing. Also, craving for Mediterranean salad, yum!
If you have read my second posting for this year my goal is to lose all the weight I gained from not smoking. I am hoping I can do it. I don’t diet but I watch what I eat. My first grocery list coming back from the Philippines are veggies, a ½ gallon of 1% chocolate milk, jalapeno chips, gummy bear and peanuts. Does that look like I’m watching what I eat?
I don’t deprive myself of anything. I know, I can make it. In fact, I lose 2 pounds during my vacation from the hectic schedule with hardly any sleep. That is the reason why I was nauseated so many times. Have you been to Asia? I bet you, you have noticed driving there is so different than driving in the US. Don’t get me wrong. They are great drivers there’s no doubt about it. Traffic in Manila is so bad that you have to be quick to squeeze your car onto the road. Forget about the traffic lights they are ignored over there. I am a passenger but too much braking makes me sick. I get motion sickness.
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In 2017, before going to the Philippines I went to Hong Kong to go to the Buddha up in the mountain. The cable car was under maintenance and the only option was to take the bus. As soon as the bus left the airport I got nauseated with the sharp U-Turn. The whole trip was about 45 minutes and the whole time my eyes were closed. I didn’t care if someone stole my stuff. I was so nauseated that I didn’t care. I felt secured because the bus was full and hoping that there was a good Samaritan to rescue me if someone misbehaved. Again, I was not able to get sleep during the flight since I was busy watching the Northern Lights from the plane. Lesson learned. I need to sleep when I am on vacation.
Another funny story about motion sickness. I took my mom on a 7 day cruise to see how she will do and maybe I can take her for a 3 week Mediterranean cruise. Guess who got dizzy and nauseated. ME! I felt so bad for my mom because it was the 2nd Gala night. It was lobster night. She enjoyed the 1st Gala night and she was looking forward to the 2nd one. We were already dressed to go to the formal event but I end up sleeping all night. My poor Mom!
A trip to Palawan, Philippines
BTW, one of the highlights of this recent trip to the Philippines was a trip to Palawan. We did a 2 day private tour island hopping, snorkeling, kayaking and zip lining from one island to another. That is me in the orange top and my niece.
Sorry I digress. If you are looking for something easy to make with bean sprouts, try this Korean Seasoned Bean Sprouts (Kongnamul Muchim). It can be a side dish or a meal in itself. This dish is simple but full of flavor with Asian spices and some heat with the chili powder. Garnish it with sesame seeds and green onions and it is one easy, healthy and refreshing dish. This dish will pair well with Grilled Korean Beef Short Ribs.
More Healthy Salads
Korean Seasoned Bean Sprouts (Kongnamul Muchim)
- 1/2 pound bean sprouts
- ½ teaspoon salt
- 4 cups water
Bean Sprouts Sauce
- 1 tablespoon soy sauce
- 1 1/4 tablespoons sesame oil
- 1 tablespoon Korean chili powder
- 1 teaspoon garlic minced
- 1 1/2 teaspoons sesame seeds
- 2 tablespoons green onion chopped
- 1 teaspoon rice wine vinegar
- In a medium pot, add water and salt. Bring to a boil.
- Add some green onions and all bean sprouts for a dip of 8-10 seconds. Bean sprouts should be crisp and not soggy.
- Pour bean sprout in a colander and immediately dip in ice water for about 2 minutes. This will keep the bean sprout from being crisp.
- In a bowl, add sesame oil, soy sauce, garlic, chili powder, rice wine vinegar, sesame seeds and green onions. Toss-in the bean sprouts and stir until well coated with the mixture. Refrigerate before serving.