Korean cuisine is renowned for its vibrant flavors, intricate preparations, and diverse ingredients. Among the many jewels of this culinary tradition, peas dishes occupy a special place, showcasing Korea's ability to transform humble ingredients into gourmet delights.
One notable dish featuring peas is Budan Kongnamul Muchim, a refreshing and light salad that perfectly complements heavier Korean main courses. This dish utilizes young soybean sprouts (kongnamul) along with peas, creating a harmonious blend of tastes and textures. Let’s dive into the preparation of this delightful dish.
Ingredients for Budan Kongnamul Muchim
- 100g young soybean sprouts
- 50g peas, fresh or frozen (thawed)
- 1 small carrot, julienned
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp sesame oil
- Salt, to taste
- Sesame seeds for garnishing (optional)
Instructions
The process begins with preparing the main ingredients. Rinse the young soybean sprouts and soak them in water for about 10 minutes to remove any dirt or grit. Drain thoroughly before use.
Next, if you're using frozen peas, thaw them completely. Once thawed, bring a small pot of salted water to boil and blanch the peas for two minutes. Immerse them in cold water immediately after to lock in their vibrant color.
While the peas are cooling, combine garlic, fish sauce, sesame oil, and a pinch of salt in a mixing bowl to prepare the dressing.
In another bowl, mix together the blanched peas, soybean sprouts, shredded carrot, and sliced green onions. Pour the dressing over this mixture and toss gently until evenly coated.
To serve, plate the Budan Kongnamul Muchim, garnishing it with sesame seeds for an added crunchy texture and nutty flavor. This dish is best enjoyed immediately after preparation to retain its freshness and crispness.