Note to self: always rinse bean sprouts before attempting KongNaMul MuChim.  Otherwise, the end result tastes a bit off.  Or maybe it just the fact that, at 6:30 in the morning, my taste buds had not yet fully awakened.  Regardless, I had not made the Korean bean sprout side dish in quite a while, and wanted Alan to have something hot and homemade for lunch.  Unfortunately, the water took longer to reach a boil than I thought it would, so now I’ll have to reheat it and drop it off prior to his lunch break.

Bean Sprout Side Dish

  • 10 oz. bean sprouts
  • 1/2 tsp. sea salt
  • 1 T. sesame oil
  • 1 tsp. garlic powder
  • 1/2 tsp. minced onion
  • 1 tsp. sesame seeds

Rinse bean sprouts in pot and cover with water.  Boil for 10 minutes — keep lid on pot, or else taste will be affected.  Drain and cool.  Add remaining ingredients and mix.

I prefer to use Chinese onions, but I forgot that I had used them to make sesame noodles last week.  In that case, I finely chop two heads.