Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.
Soybean Sprout Namul with Leek & Red Bell Pepper Recipe
Rinse soybean sprouts, sprinkle with salt and let stand for 10 minutes.
Add beansprouts to a pot of boiling water. Blanch, covered for 3 minutes, then drain immediately.
Meanwhile: Thinly slice one small leek and rinse well.
Slice a red bell pepper into strips. Mince 2 garlic cloves.
Sauté leek and bell pepper in canola oil until just wilted. Add garlic and cook for one minute, then add gochugaru (Korean chili powder) to taste. Remove from heat and add beansprouts. Toss to blend all the ingredients. Drizzle with toasted sesame oil, sea salt to taste.
My Legume Love Affair Event
I’m excited to participate once again in My Legume Love Affair. March’s hostess is Dee @ Ammalu’s Kitchen. This long running legume-centric event created by Susan, The Well-Seasoned Cook is now in its 33rd month! Bean aficionados can join in the fun through March 31 here. Please note that this month’s event is vegetarian only.