Kongnamul Muchim (Sesame Soybean Sprout Salad)

⏱ 20 min · Serves 4

The banchan that quietly steals the show: crisp soybean sprouts blanched just until nutty, then tossed with toasted sesame oil, garlic and spring onion. Ten minutes of work, and it makes any bowl of rice feel like a proper Korean table.

Per serving: 86 kcal · 6.5g protein · 4.5g carbs · 5.5g fat

Ingredients

• 400g soybean sprouts (kongnamul), rinsed, loose husks discarded
• 1 tsp fine sea salt, plus more to taste
• 1 tbsp toasted sesame oil
• 2 tsp toasted sesame seeds, lightly crushed
• 2 garlic cloves, finely grated
• 2 spring onions, finely sliced
• 1 tsp gochugaru (Korean chilli flakes), optional
• 1 tsp soy sauce
• pinch of caster sugar

Method

1. Bring 1 litre of water to the boil with 1/2 tsp of the salt. Add the soybean sprouts, put the lid on and boil for 5 minutes — keep the lid on the whole time so they cook evenly and don't turn grassy.
2. Drain and rinse briefly under cold water to stop the cooking, then squeeze gently to remove excess water. Don't crush them; you want snap.
3. Tip the sprouts into a bowl. Add the remaining 1/2 tsp salt, sesame oil, sesame seeds, garlic, spring onions, gochugaru if using, soy sauce and sugar.
4. Toss with your hands (the traditional way) for a minute so every strand is coated and the garlic distributes evenly.
5. Taste and adjust salt. Serve at room temperature or lightly chilled, alongside rice, grilled meat or as part of a bibimbap spread. Keeps 3 days covered in the fridge.