Kongnamool (Korean Soybean Sprouts) Recipe

I prefer using a generous amount of soybean sprouts in my cooking because I enjoy their texture and the delightful crunch they add to dishes. When preparing them, I briefly boiled the sprouts for 1 minute and then drained them in a colander. I opted to use less than the suggested 1/4 cup of sesame oil as I found it to be too overpowering and wasteful. Instead, I prefer to season based on personal taste, starting with about 2 tablespoons of sesame oil and adjusting as needed after tasting. Additionally, I omitted the rice wine vinegar and added finely sliced green onions, a pinch of rock salt, and toasted sesame seeds for extra flavor. I skipped the Korean hot chili pepper to cater to my family's preference for milder dishes. I find that the heat intensifies as the dish marinates, so a small amount goes a long way. After ensuring the sprouts are well coated in the sauce, I refrigerate them for a few hours to allow the flavors to meld, though they can be enjoyed immediately as well. I have found that letting the sprouts sit enhances their taste. I typically serve this dish alongside "Kalbi Korean BBQ Ribs" and "Korean-Style Seaweed Soup," both of which are also fantastic recipes available on this website.

I tried making Korean BBQ at home and it was even better than what I get at restaurants, plus it cost a fraction of the price! I followed the advice of others and used 1/8 cup of sesame oil, which was perfect - 1/4 cup would have been too much. I also used Kikkoman brand soy sauce, and it was delicious. I'm excited to see how much more flavorful it will be after marinating in the fridge. Can't wait to enjoy it even more!

We followed the advice of other users and used less sesame oil in our recipe. We thought it was a good idea to let each person adjust the amount to their preference. I decided to enhance my dish by adding extra vinegar and salt, using a fantastic find from our local oriental supermarket. The result was absolutely delicious, I thoroughly enjoyed it!

I couldn't locate Korean chili powder, so I used "nanami togarashi" as a substitute. I only added a teaspoon as I prefer mild spice levels. Additionally, I increased the amount of sesame oil based on my family's preference, and the dish turned out fantastic!

I adjusted the amount of Korean chili powder by using only half of what was called for, and the dish still had a nice spicy kick. I decided to add some Chinese chives that I had on hand, and steamed them along with the rest of the dish. Since I didn't have any toasted sesame seeds, I omitted that ingredient. Overall, a straightforward, effortless, and tasty recipe. I definitely plan on making it again.

Doesn't resemble the traditional Korean sprout sides typically served at barbecue restaurants. Quite disappointing, to be honest.

One of our favorites

Absolutely love this recipe! It's quick, tasty, and nutritious. I spiced mine up with hot chili peppers. Reminds me of my mom's comforting cooking from my childhood.