Kongnamul Jjim (Steamed Spicy Soybean Sprouts)



  1. Remove bean casings and any sprouts that have started to brown by putting them in a bowl of water and letting the casings float to the top.
  2. Pour off the top and then pick up the sprouts with your hand.
  3. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple of times.
  4. Add water and salt to a pot (1 tsp of sea salt per 1 cup of water).
  5. Add soybean sprouts and add chopped garlic, red chili powder, and garlic powder on top of the sprouts. Cover with a lid and bring to a boil then reduce heat to medium and leave it on for 7 minutes. Open the lid and cook for 1 more minute to reduce the liquid. Let it cool enough to handle the sprouts.
  6. Drizzle sesame oil, sprinkle sesame seeds and add chopped green onions.
  7. Toss and mix everything with your hands. Taste and add salt depending on your preference.