Kongnamul 콩나물 with Tofu Carpaccio

Kongnamul 콩나물
Soybean Sprout Namul with Leek & Red Bell Pepper
Tofu Carpaccio

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

soya beansprouts

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.

sliced leeks, taste with the eyes

Meanwhile: Thinly slice one small leek and rinse well.
Slice a red bell pepper into strips. Mince 2 garlic cloves.

saute leek, red bell pepper

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.

Kongnamul 콩나물, namul, soya beansprout leek red pepper namul
Serve soybean sprout namul with a thinly sliced tofu cutlet (about 3-4 oz.), fanned out,
a drizzle of sesame oil and black sesame seeds to finish.

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.

21 thoughts on “Kongnamul 콩나물 with Tofu Carpaccio”

  1. The phrase “tofu cutlet” makes me smile. And it’s so prettily presented that die-hard carnivores must get weak at the knees. Whenever I entertain I have a vegetarian entre. And thanks to you – I have a new one.

  2. I see a bottle of Bek Se Ju in the background…mmmm – perfect pairing for this very pretty and tasty repast. A great opening shot, too, LL.

    I’m not a huge fan of tofu, but Korean (and Japanese) recipes do tend to turn my head and appetite.

  3. I love your vegetarian lunch! Beautiful and the carpaccio just looks amazing. Thank you for sharing knowledge of Korean cuisine. I love that I’m learning new things from your posts!

  4. Just last night I was looking at a recipe for tofu served with a mango sauce. I am not crazy about tofu, but between that and the dish you made, I may get motivated to try. I like the contrasting texture of the foods on the plate and, of course, the elegant presentation.

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