Sunday, July 29, 2007
Kongnamooi moochim (Bean sprouts salad)
I usually have this at the Korean restaurants. They serve it as part of many little plates of condoments to go with a korean meal. Today, I made it to go with the korean food party, and it's a quick and easy recipe. Used 1 lb. bean sprouts, and put it in a pot with 2 cups water and 2 tsp salt. Cover with lid and cook for 15-20 mins, or until soften. I remembered my korean friend's adivce: DO NOT OPEN THE LID WHILE THIS IS COOKING OR IT WILL SMELL FISHY. Drain thoroughly and let cool to room temperature. Meantime, mix 2 tbs mushroom flavored soy sauce, 4 tbs sesame oil, 2 tbs Korean chili powder, 2 tsp salt and 1 tsp finely minced garlic. Pour the mixture onto the cooked bean sprouts and mix well using your hands. Serve at room temperature or chilled.