Kohng Namool

　　Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year.

　　"Namool" is a word used to describe a certain group of greens, herbs, sprouts, and vegetables. It is also used to describe banchan made from these plants. Usually the vegetables are sautéed or steamed and mixed with a sesame oil and garlic-based seasoning. Salt is often used in place of soy sauce to preserve the natural color of the vegetable. Makes a pound of sprouts, enough for several meals.

　　

Ingredients

Makes a pound of sprouts, enough for several meals

　　1 pound soybean sprouts

　　Water

　　2 green onions, thinly chopped

　　3 garlic cloves, minced

　　1 tablespoon toasted sesame seeds, crushed

　　1 tablespoon sesame oil

　　1 1/2 to 2 teaspoons salt

　　1 to 2 teaspoons chili powder

　　

Step 1

1. Wash the bean sprouts in cold water, removing any bean husks. Place them in a pot and add about 1 cup water. Do not fill the pot. Bring to a boil and cook for about 5 minutes. (Do not lift the lid to check if the pot is boiling because an unpleasant, fishy odor will fill your kitchen.) Remove from heat, rinse in cold water, and drain.

　　

Step 2

2. Add green onions, garlic, toasted sesame seeds, sesame oil, salt, and chili powder and combine thoroughly, adjusting the salt and chili powder to your taste. Serve warm or chilled.

　　Eating Korean