Recipe

๐ŸŽถ Who Dat B(ean) They Love To Shun Me Cause I Keep It Cle

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๐ŸŽถ Who Dat B(ean)? They love to shun me cause I keep it clean y’all ๐ŸคŸ {Kitchen Diaries}
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๐Ÿ˜ฏ I’ve never been exposed to soy beansprouts (Kongnamul) until I started getting into Korean food. ๐ŸŒด Mung Beansprouts are more common in Malaysia (& most of South East Asia). So, ๐Ÿคฉ of course I HAD to buy a bunch of soy beansprouts when I saw it at a supermarket!
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๐Ÿ‘ฉโ€๐Ÿณ So, Kongnamul Muchim (Soy Beansprout Salad)ย aside, I decided to make Kongnamul Gul (Soy Beansprout Soup)! So, for one dinner, we had rice with:
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๐Ÿฅ— STIR-FRIED OKRA NATTO /w CHILIES
A recreation of what I had at a Japanese restaurant once – ๐Ÿ˜˜ simple yet moreish and nourishing dish that combines two of my fav ingredients! Adding sliced red chilies really adds a freshness & kick to it!
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โ™จ๏ธ KONGNAMUL GUK (SOY BEANSPROUT SOUP)
๐Ÿ‘‡ RECIPE LINK BELOW
๐ŸŒฑ Veganize: Replace anchovies with Kombu
Don’t underestimate this simple soup (first time for my parents). ๐Ÿฅฐ It’s clean, light and fresh with some Umami flavour. ๐Ÿ˜ I like my beansprouts cooked soft but not too soft (slightly wilted while retaining some crunch). Top with choppedย spring onions for added fresh punch. ๐ŸŒถ๏ธ If you yearn a bolder flavour, add some sour (old) kimchi in it!
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๐Ÿ™Œ I was afraid my would find the Kongnamul Guk too bland… Thankfully, they enjoyed it and the okra dish!
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๐Ÿ’ฌ Have you tried Soy Beansprouts before? Do you have any recommendations on how to use it? Do share in the comments below!
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๐Ÿ“– RECIPE:
๐Ÿ–ฑ๏ธ “Kongnamul Guk (Soybean Sprout Soup)” by @koreanbapsang
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