Kongnamul Muchim (Classic or Spicy Korean Soybean Sprouts) 4-6 Servings

Ingredients Quantity Methods Prepare Soybeans 1. Pick through uncooked sprouts and remove brown and Soybean Sprouts 1 lb black bits. Sea Salt 1 T 2. Bring 10-12 cups of water to a boil (enough to cover Classic sprouts). Add sea salt. Add clean sprouts and cover Soybean Sprouts, blanched 1/2 lb immediately. Cook over high heat, 4 minutes. Time Coarse Sea Salt 1 tsp carefully so as not to over cook. Strain under cold run- Sugar 1/4 tsp ning water then drain thoroughly. Sesame Oil 2 tsp 3, Add drained sprouts to a large bowl and toss with Black Pepper 1/8 tsp remaining ingredients. Top with extra sesame seeds. Toasted Sesame Seeds 1 tsp (crush with fingers) Prepare spicy version the same. Garlic, minced 1 tsp Green Onion, chopped 1 clove 1 T

Spicy Soybean Sprouts, blanched 1/2 lb Fish Sauce 1 1/2 tsp Gochugaru, Korean red pepper flakes or 2 T 1 tsp cayenne pepper Sesame Oil 2 tsp Black Pepper 1/8 tsp Garlic, minced 1 clove

Sigeumchi-namul (Spinach side dish)

Ingredients Quantity Methods

Spinach, cleaned & washed 8 oz 1. Boil 8-10 cups of water in a large pot Garlic Clove, minced 1 each 2. Blanch the spinach for 30 seconds –1 minutes with lid Green Onion, chopped 1 each off, stirring with a wooden spoon. Soy Sauce 1 1/2 tsp 3. Strain th spinach and rinse in cold water a couple of Sesame Oil 1 1/2 tsp times to remove any residual dirt. Sesame Seeds 2 tsp 4. Squeeze out any excess water and cut a few times Silgochu (Korean dried red pepper- into bite size pieces optional) 5. Mix the spinach with garlic, green onion, soy sauce, sesame oil and sesame seeds in a mixing bowl by hand. 6. Transfer to a serving bowl or plate and garnish with silgochu if used. Serve with rice.