Usually one can buy soybean sprouts only from a Korean grocery store. Now that I look back, I guess my brain was made for food blogging. I may not remember where I put my car keys few hours ago but I find it pretty funny that I can remember almost every scene and taste of something delicious that I ate for the first time or that it was soo yummy I was telling myself that I needed to learn how to make this dish. I also have to thank my brain for remembering how it tasted and where I tasted it first. So I have to thank that ajumma for inspiring me to develop this recipe. These soybean sprouts definitely tasted more hearty and flavorful. And I was surprised how different yet good it tasted. So I was naturally intrigued by how this would taste. Like I did in my previous Non- Spicy Soybean Sprouts recipe. Growing up, I only saw my mom and other ajummas make Kongnamul by cooking them first and draining them and then seasoning them. I thought it was odd that she would just dump all the seasoning together in the pot and cook it. I was visiting my sister #3 in Korea and I saw her ajumma (maid) cook Kongamul this way. This Spicy Korean Soy Bean Sprouts side dish takes me back to a day in the 90’s when I was living in Florida. 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. Great healthy dish to have with any meal as a side but also wonderful on its own with just rice. Kongnamul Muchim (Spicy Soybean Sprouts side dish) that is saucy and delicious! If you love things with a little kick, you will love this recipe.
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