It's very economical and also good for you. The soybean sprouts used in this video were grown at home, but you can also buy a package of soybean sprouts at a Korean grocery store. Korean seasoned bean sprouts also known as Kongnamul Muchim.
Bahan - bahan Korean Stlye Bean Sprout(Kongnamul)
- Siapkan 1 bks dari taoge,cuci bersih.
- Ini 3 sdm dari kecap asin.
- Siapkan 1/2 sdt dari merica.
- Ini 1 sdm dari gula pasir.
- Siapkan 1 btg dari daun bawang,iris.
- Siapkan 4 siung dari bwg pth,iris halus.
- Siapkan dari Taburan:.
- Siapkan 2 sdm dari wijen.
Korean Stlye Bean Sprout(Kongnamul) Cara Membuat
- Didihkan air,rebus taoge kira2 1 menit saja,tiriskan.
- Goreng bawang pth sampai kecoklatan,sisihkan.
- Dalam pan bekas menggoreng bawang pth,masak kecap asin,gula + merica.Lalu masukkan bawang daun.Masukkan dlm mangkok.
- Lalu masukkan taoge rebus dlm mangkok kecap asin,aduk rata.Taburi dgn bawang goreng & wijen.
Kongnamul Muchim that is spicy, garlicky and nutty… swimming in its own flavorful juice is a totally different take on the classic Korean Soybean Sprouts side dish. Soybean sprouts or Kongnamul is sort of like green beans on an American dinner table except unlike in the US, lot of Korean kids actually LOVE this non-spicy version of Kongnamul muchim 콩나물 무침. 😆 When I was living in Korea a few years ago, I remember seeing on TV that Kongnamul is the most common vegetable in every Korean family's refrigerator beside of course green onions. Korean bean sprout soup is said to be useful as a remedy for hangovers, especially when a little kimchi is added. In fact, many Koreans habitually reach for this soup after a drink-filled night on the town and swear by its ability to curb the after-effects of too much alcohol. Kongnamul Muchim (Korean Soybean Sprouts Side Dish) Recipe & Video..
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