[NEW] CRUNCHY & Delicious😋 Korean soybean sprouts side dish! Non-Spicy & Spicy🌶국민반찬 콩나물무침! 탱탱하고 아삭

Today, we are making a Korean vegetable side dish that every Korean eats. 국민 반찬 콩나물 무침. This soybean sprout side dish is a humble dish, but every Korean loves it, and so will you. I'm going to show you how to make the non-spicy version as well as the spicy version. Now, make sure to watch to the end because I'm going to show you how to make a simple 오늘의 필수 밑반찬 레시피. 맛있는 콩나물 무침 만들기. 오늘도 여러분들과 영어를 함께 하겠습니다. Sometimes you just need to have everything spicy, you know. Hi everyone, this is Helen and welcome to Modern Pepper. So for today's recipe, we're using about 400 grams of fresh soybeans, 콩나물, and this is double the portion since we're making both non-spicy and spicy. So bring some water to boil. Any amount is good, just enough to submerge your soybeans. And to this, we're going to add some salt. So we're going to add two generous pinches of salt. That's for pre-seasoning our soybeans. And we're going to dunk our soybean sprouts in here. Make sure to pre-rinse it first. Make sure it's completely submerged like this. Your heat remains at high. And we're going to let this blanch for about good three minutes on high heat. Do not place the lid. So here's an important tip that I want to share with you. So some people are like, well, why aren't you putting the lid on? Because if you put the lid on, it creates this point of quote fishy smell. We call that 비린냄새. It's not fishy, but it just has a funky smell. So the tip is you don't put the lid on and you just quickly blanch it without the lid. And that is a tip coming from a Korean restaurant that specializes in making 콩나물국밥 and other 콩나물 dishes. Shh, don't tell the others. So it's been three minutes and we're just going to flip it. Look at that. So you don't want to overcook this either. Just slightly blanched. And this is ready. Quickly pour this into a strainer and turn on the cold water. And we're going to start rinsing. Just run it through cold water. You don't need to put this in an ice bath because it's okay to also make sure that the soybeans are slightly warm to touch. So this is about done. So I separated our blanched soybean sprouts in half. So the tip is do not squeeze them. Do not squeeze them. This as it is perfect right now. Still crunchy, but it's bendy. And that's what we want. So I want you to have a taste. So it should taste crunchy as you can hear. And it's just slightly, slightly salty. We don't need to over salt our soybean sprouts when we make it. Okay, so to make our spicy soy sauce seasoning, we're going to start with one tablespoon of soy sauce. All-purpose soy sauce is fine. Half a tablespoon of gochugaru, Korean red pepper flakes. Half teaspoon of brown sugar, quarter teaspoon of minced garlic, and quarter teaspoon of gochujang. I made this recipe for my spicy braised potato side dish. And I'm just making a small version of this, but you could use this sauce for so many things. And I'm going to show you how to make your simple soybean sprouts bibimbap at the end with this sauce. Look at that. So this is a beef dashida. So you could just take a pinch and then put it here. So this is optional. You know, it's just like you want to make it extra, extra yummy. A pinch of beef dashida will go a long way. All right, so this is ready for our spicy seasoned bean sprouts. In this first bowl, we're going to make our non-spicy version. In the second bowl, we're going to put it here to make the spicy version. Now, if you're a fan of soybean sprouts, make sure to also check out my soybean sprouts rice pot called kongnamulbap. It is a super healthy dish. And I also show you how to make this delicious scorched rice on the bottom called nurungji. You definitely don't want to miss out on that, especially if you love Korean rice. The video link is in the description box below. So check it out. We're just going to season it lightly with two small pinches of salt. To this, we're going to add half a teaspoon of minced garlic. And we're going to add half a tablespoon of minced scallion. And then we're just going to add a small pinch of freshly ground black pepper. A pinch of sesame seeds. And to this, we're going to just do a light drizzle of sesame oil. And then you just need to mix it. Oh, it smells so good from the sesame oil. This is it. Simple as that. Now, this is optional. We're going to add a quarter teaspoon of Korean beef bouillon powder. This is if you want to make it super yummy. I mean, it's just our secret tip to making really good side vegetable dishes. And this is done. To this, same thing. We're going to add a half a teaspoon of minced garlic. Half a tablespoon of minced scallion. And one tablespoon of the seasoning soy sauce that we made earlier. A generous pinch of sesame seeds. And just a drizzle of sesame oil. Now, this is optional. This is sweet bell peppers and green peppers and sweet bell yellow peppers. If you want to add color to your kongnamul muchim, just add that. And then we're going to mix it, but I don't want to waste my sauce. I'm going to wipe it down. This is part of making Korean food. We just don't like to waste our seasoning sauce. And just mix it. Oh boy, this looks so good. Look at that. And this is it. It's done. When you make your Korean side banchan, you always have to taste it. And you might have seen it in Korean drama. We take a little bit, and then you find your family member or your friend, and you just go, ah, and then you feed it to them. Repeat, ah. I'm not kidding. That's what we do. But no one's here. So I'm just going to have to taste it for everybody. So quick taste. Perfectly seasoned for me. If you want it saltier, add more salt. But this is just perfectly seasoned so that with rice. So good. Okay, and then I'm going to taste the spicy one. Sometimes you just need to have everything spicy, you know? Not too spicy. And now it's kind of, ooh, growing spicy taste in my mouth. In a good way. Both so good. I think for me, I want to make it a little bit saltier and slightly more spicy. So I'm going to add half a tablespoon of the soy sauce seasoning sauce that we made. And then mix it. I like it the way I like it. It looks like this. You're going to have a little bit of this liquid. This is golden. We're going to add this. I'm going to show you how to enjoy this later. There you have it, folks. Here is our non-spicy kongnamul muchim. And here is our spicy kongnamul muchim. Look at that juice. And this actually tastes better the next day, everyone. So I'm going to show you my special way of enjoying this. You put a little bit of your kongnamul muchim. And then you take a piece of gim. And then you just pick it up. There you have it, folks. Just a simple bite of Korean rice, kongnamul muchim, and your piece of gim together. It's a winning combination. So healthy for you. Low calorie. Your belly will be happy. And here's my ultimate favorite way to enjoy kongnamul. You take, you know, two, three heaping amounts of your spicy kongnamul muchim. Add a little bit of this liquid goodness juice. Then to this, I'm going to add half a tablespoon of the soy sauce seasoning we made. And take like two, three slices of the gim. Drop it in here. This is your easy peasy bibimbap that you can make at home using soybean sprouts. So mix it well. It smells so good already. And then to this, we're just going to drizzle a little bit of sesame oil. Just a little bit. And then you just go for it. You go in, pick up a spoonful like that. I mean, that's a big bite, but I dare you. You know you want some. I want to thank you for watching today. And if you enjoyed watching today's video, I would greatly, greatly appreciate it if you would click on that thumbs up icon and subscribe if you did not subscribe yet. All right, folks, I will see you in one of the videos you see right here.