RecipeMuncher

[ts]
I’ve always disliked mung bean sprouts. More often than not, I would encounter them cooked. I have never liked their watery, soggy selves.

Then, lo so many years ago, I ate some sprouts at a Korean restaurant. I loved them!

The “heads” of these Korean sprouts were much larger than regular ol’ bean sprouts, so I tasted more of the bean than those watery, leggy, pale stems of theirs. I have now discovered that those are soybean sprouts. That dish I tasted in the restaurant was, of course, kongnamul.

We have never attempted to cook soybean sprouts at home until I saw the recipe in Mark Bittman’s Best Recipes in the World.

Dead easy.

To make kongnam…