Kongnamul-muchim (Seasoned Soybean Sprouts) (Family-Friendly Healthier Version)

⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Kongnamul-muchim (Seasoned Soybean Sprouts) (Family-Friendly Healthier Version)

Nutrition Facts

Calories
115
Protein
6g
Carbs
8g
Fiber
3g

Health Benefits

Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control8/10

Ingredients

  • •• 1 pound fresh soybean sprouts, rinsed
  • •• 2 green onions/scallions, finely chopped
  • •• 2 cloves garlic, minced
  • •• 1 tablespoon toasted sesame oil
  • •• 1 tablespoon low-sodium tamari (instead of regular soy sauce)
  • •• 1 teaspoon pink Himalayan salt (instead of regular salt)
  • •• 1 tablespoon roasted sesame seeds
  • •• 1 teaspoon gochugaru (Korean red pepper flakes)

Instructions

  1. 11. Boil water in a large pot
  2. 22. Add soybean sprouts, cook until tender-crisp (3-4 minutes)
  3. 33. Drain immediately, rinse with cold water
  4. 44. Pat sprouts dry with clean kitchen towel
  5. 55. Mix tamari, sesame oil, minced garlic
  6. 66. Toss sprouts with sauce mixture
  7. 77. Add green onions, sesame seeds, salt, gochugaru
  8. 88. Mix gently until well combined

Smart Substitutions

Soy sauce→Low-sodium tamari

Less sodium, more minerals, cleaner taste

💡 Similar, but less inflammatory
Table salt→Pink Himalayan salt

More minerals, better for blood pressure

💡 No direct impact, but better mineral profile