Vegan Kong Namul (Soy bean sprouts) Recipe
The third namul dish that I want to share is kong namul. Namul dishes are a Korean macrobiotic cooking tradition that always use very gentle seasoning, trying to appreciate the main ingredient’s natural flavor. This soy bean sprout namul dish is a very accessible Korean side dish even to those who aren’t too familiar with Korean food. If you have been to a Korean restaurant, I’m sure you’ve seen this as a side dish. Bill and I both absolutely love it. It’s just so healthy, with lots of fiber and protein. Really yummy, low calorie, amazingly good for you and very satisfying. Try this super easy dish and you won’t regret it! [ You can also use mung bean sprouts instead if you'd like (called sukju namul). You prepare it the same way, but it'll be a very different flavor.]
Vegan Kong (Soy bean sprout) Namul Recipe (Serves 3-4 as banchan)
4 cups soy bean sprouts [or Mung Bean Sprouts]
2 chopped scallions
3 Tbsp sesame oil (or more to taste)
salt to taste
black pepper to taste
1. Wash and steam the bean sprouts. Steam for 15 minutes after the water starts to boil.
2. When done, the sprouts will cook down and will look more translucent than white. Put in a mixing bowl and stir so it cools off.
3. Add salt, black pepper, scallion, sesame oil and sesame seeds and mix well with your hand (namul are all supposed to be gently mixed/squeezed/seasoned with your hand. You want it to be seasoned well. Again, like chwi-namul, the most important ingredient in this dish is Sonmaht – hand taste!).
4. Taste and see if you need more salt or black pepper.
5. Serve with rice and other banchan! OR – make a quick meal by using it to make a simple bibimbap (just the 4 ingredients: kimchi, kong-namul, sesame/perrilla oil & rice makes a fantastic bibimbap)!
Add salt, black pepper, scallion, sesame oil and sesame seeds and mix well with your hand. Taste and see if you need more salt or black pepper!
Our little Mia was very interested in kong namul. She loves her steamed veggies!
She sat there for a long time, watching us make kong namul!