Crunchy sesame bean sprouts (Kongnamul muchim) from Koreatown: A Cookbook (page 51) by Deuki Hong and Matt Rodbard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed rice bowl (this is not a bibimbap recipe)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on February 06, 2025

    Just OK, not my favorite bean sprout side dish. Tasted best when fresh out of the pan, wasn't as appealing to me when I served it a little later on.

  • et12 on June 29, 2021

    This was a decent sprout dish. I would have preferred it to have stronger flavours from the oyster sauce but it was very good nonetheless.

  • southerncooker on December 17, 2019

    Part of hubs Korean birthday supper 2019. Pretty good.

  • Yildiz100 on October 13, 2018

    Loved this. In fact, it is my favorite Korean sprouts recipe so far. I used a mild flavored Thai oyster sauce (Maekrua). A more assertive sauce like Panda brand would have been too overwhelming here for my taste since there aren't too many other ingredients in the dish. Definitely stick with the Maekrua.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.