This Man's Cook's Gochijip Kongnamul Pachae Mujim | 모두의 레시피
This Man's Cook's Gochijip Kongnamul Pachae Mujim
🍽️ A crisp, tangy-sweet side dish made by mixing perilla sprouts with blanched bean sprouts, seasoned with a homemade sauce that pairs perfectly with grilled meat after removing the spiciness from the perilla sprouts.
vinegar 4 tablespoons (5 tablespoons if serving with meat)
sesame salt 1 tablespoon
Recipe 🍳
Soak 150g of perilla sprouts in cold water for about 5 minutes to remove spiciness.
After removing the spiciness, use a kitchen towel to squeeze out as much moisture as possible to prevent the seasoning from becoming diluted.
In a pot, add enough water to cover the bean sprouts, then add 1/2 teaspoon of salt and thoroughly washed bean sprouts.
Boil uncovered for 2 minutes and 30 seconds to achieve a crisp texture. (If the lid is closed, keep it sealed throughout cooking to avoid fishy odor.)
After boiling, do not rinse with cold water; instead, spread the bean sprouts out flat to cool slightly using residual heat, preventing overcooking.
In a bowl, combine 2 tablespoons plus 1/2 sugar, 1/2 tablespoon flower salt, 2 tablespoons red pepper powder, 4 tablespoons vinegar (5 tablespoons if serving with meat), and 1 tablespoon sesame salt. Mix until sugar and salt are fully dissolved.
Add the prepared perilla sprouts and cooled bean sprouts to the seasoning mixture.
Gently toss everything together, avoiding excessive pressure, to finish the dish.
Soak perilla sprouts in cold water to reduce spiciness, then dry thoroughly. Blanch bean sprouts in salted water for 2 minutes and 30 seconds, then cool naturally.
Mix sugar, salt, red pepper powder, vinegar, and sesame salt to make a tangy-sweet dressing.
Combine perilla sprouts and bean sprouts with the dressing and gently mix to finish.
Cooking tips 💡
Removing all moisture from perilla sprouts prevents water from forming later due to osmosis, which would dilute the seasoning.
Opening or closing the lid during boiling can cause a fishy smell, so keeping the lid open from the start ensures safety.
Do not cool bean sprouts in cold water, as this washes away flavor—natural cooling in air preserves their crisp texture.
Recommended for 🙋
⭐Those looking for a clean, refreshing side dish to serve with grilled meats like samgyeopsal.
⭐Anyone needing a tangy-sweet appetizer to stimulate the appetite.
⭐People who want to achieve consistently crisp bean sprout texture without fail.