Kongnamul Muchim (Korean Seasoned Soybean Sprout Side)

Swish the sprouts clean in water and pick out most of the loose bean skins.

~3 min

Put the sprouts, 1/2 cup water, and the salt in a pot. Cover and steam-blanch over medium heat for 4 minutes.

~5 min

Why: Steaming in a little water, instead of boiling them submerged, keeps the nutty bean flavor from leaching out.

Watch out: Lift the lid mid-cook and a raw, beany smell lingers — the rule is no peeking until they are done.

Spread them out in a strainer to let the steam escape, pressing lightly to drain.

~3 min

Why: Letting the hot steam out preserves the crunch, and draining keeps the seasoning from sliding off.

Once slightly cooled, add all the seasoning and toss gently by hand.

~3 min

Watch out: Season while piping hot and the sesame aroma evaporates and the crunch wilts — wait until lukewarm.

Taste and finish with salt or soup soy sauce as needed.

~1 min