Super Easy One-Pan Kongnamul-jorim (Braised Soybean Sprouts)
Instead of soybean sprout salad, which spoils easily in summer, this *kongnamul-jorim* is quickly made in one pan. Its crunchy texture and spicy-savory seasoning are perfect as a 'rice thief' side dish, completed without any fishy smell.
📝 Editor's Notes
This ultra-simple one-pan braised soybean sprout dish (kongnamul-jorim) combines crispy soybean sprouts with a spicy and savory seasoning, perfect for making you finish a whole bowl of rice.
It can be prepared in about 10 minutes, making it an easy side dish for cooking beginners.
The recipe includes a secret tip to prevent any fishy smell, ensuring a delicious outcome every time.
It's excellent for boosting appetite in summer or when you crave a spicy side dish, and it's also a great accompaniment to alcoholic beverages.
🛒 Ingredient Tips
When choosing soybean sprouts, look for ones with stems that are not too thick, have few rootlets, are plump, and have a white color.
Avoid those that are yellowish or mushy, as they indicate a lack of freshness.
For green onions, choose thick ones with plenty of green parts and a firm texture.
For *ddaengcho (땡초)*, select those with vibrant color, a firm feel, and a glossy appearance to ensure proper spiciness.
Remember that fresh ingredients are key to the dish's flavor.
🔄 Substitution Guide
Instead of *ddaengcho (땡초)*, you can use *Cheongyang chili peppers (청양고추)*.
The level of spiciness is similar, but *Cheongyang chili peppers* offer a cleaner heat.
If you're not a fan of spicy food, adding a small amount of green bell pepper or paprika can add color and crispness.
For a deeper, more natural umami flavor, use anchovy and kelp broth instead of *Dashida (다시다)*.
While regular salt can replace seasoned salt, note that the unique umami flavor of seasoned salt might be slightly reduced.
Whole toasted sesame seeds can be used instead of ground toasted sesame seeds for added texture while maintaining the nutty flavor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this recipe is eliminating the fishy smell from the soybean sprouts.
If you open the lid before the soybean sprouts are fully cooked during the covered cooking process, a fishy smell may emerge.
Wait until steam rises and you start to smell the soybean sprouts cooking, then simmer for another 1-2 minutes before opening the lid.
This is the key secret to making delicious braised soybean sprouts without any fishy odor.
Heat control is also important; initially, cook over high heat for 7-8 minutes, then reduce to low heat for another 1-2 minutes once steam appears to ensure the sprouts cook evenly without burning.
Finally, when mixing the seasoning, stir gently to prevent the soybean sprouts from becoming mushy.
👨🍳 Directions
Cut the green onion largely and thickly, and finely chop the spicy chili pepper to prepare the ingredients.
Put all the soybean sprouts, sliced green onion, chopped spicy chili pepper, and minced garlic into a frying pan.
Next, add 5 tbsp of Korean chili powder, 2 tbsp of cooking oil, 1 tbsp of seasoned salt, toasted sesame seeds, Dashida (다시다), and pour in 1/3 cup of water.
Close the lid and cook over high heat for 7-8 minutes, adjusting based on the amount of soybean sprouts and stove power.
Once steam starts to rise and you smell the soybean sprouts cooking, reduce the heat to low and simmer for another 1-2 minutes, then open the lid.
While simmering, gently stir to evenly mix the seasoning.
Transfer the braised soybean sprouts to a dish, sprinkle with toasted sesame seeds and drizzle with sesame oil to finish.
💡 Tips
If you open the lid before the soybean sprouts are fully cooked, a fishy smell may occur. To prevent this, wait until steam rises and you smell the sprouts cooking, then wait another 1-2 minutes before opening the lid.
This braised soybean sprout dish is great for mixing with rice if you make it with a little sauce.
Unlike soybean sprout salad which spoils easily in summer, braised soybean sprouts have less moisture, making them easier to store and enjoy for longer.
📦 Storage & Reuse
Store the finished braised soybean sprouts in an airtight container in the refrigerator for 3-4 days.
Its low moisture content gives it a longer shelf life than soybean sprout salad.
To reheat, microwave for 1-2 minutes or stir-fry lightly in a pan until warm to enjoy the original taste.
Leftover braised soybean sprouts can also be stir-fried with rice, kimchi, and sesame oil to make a delicious soybean sprout fried rice.
It's also excellent wrapped in seaweed.
🥢 Who This Is For
This braised soybean sprout dish is highly recommended for those who love spicy food.
Mixing it generously with rice and its savory sauce is absolutely heavenly.
It's also a hearty and easy-to-make side dish for busy working mothers or those who eat alone.
It's great served over warm rice or as an accompaniment to main dishes like *samgyeopsal (삼겹살)* or *bulgogi (불고기)*.
Pairing it with a refreshing soybean sprout soup or seaweed soup will complete a perfect meal.
🔥 Nutrition Info
This braised soybean sprout dish is estimated to be approximately 150-200 kcal per serving.
It provides about 5-8g of protein, 8-12g of fat, and 10-15g of carbohydrates.
Soybean sprouts are rich in Vitamin C, which is beneficial for relieving fatigue and preventing colds, and also contain abundant asparagine, excellent for alleviating hangovers.
Green onions and *ddaengcho (땡초)* add vitamins and dietary fiber, contributing to nutritional balance.
However, since seasoned salt and *Dashida (다시다)* are used, it's advisable to be mindful of sodium intake.
Calorie and fat content may vary depending on the amount of sesame oil and cooking oil used.
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