Korean · side
Kongnamul (콩나물무침)
Kongnamul (콩나물무침) reads umami 5.7, salinity 5.4 and nutty 4.5 on Palate's 0–10 flavor X-ray — a Korean side, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.5 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 5.5 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Umami 5.7 · Salinity 5.4 · Nutty 4.5 · Allium 4.2 · Richness 3.4 · Funk & Ferment 3.1 · Herbaceous 2.3 · Heat 2.0 · Warm Spice 1.4 · Sweetness 1.1 · Earthy 0.9 · Sourness 0.8 · Bitterness 0.8 · Smoke 0.8
What's in it (8)
- 1 lb soybean sprouts
- 3 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp gochugaru
- 2 scallions, sliced
- 1 tsp sesame seeds
- salt to taste
Time & effort: about 10 min (8 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 44.3 kcal, 2.6 g protein, 2.5 g fat, 4.6 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Boil soybean sprouts in lightly salted water for 4 to 5 minutes with the lid on, then drain quickly.
- While still warm, toss with garlic, sesame oil, soy sauce, gochugaru, and scallions.
- Serve at room temperature or chilled as a side dish.
Dishes with a similar flavor shape
- Sigeumchi Namul (시금치나물) — Korean
- Egg Fried Rice (蛋炒饭) — Chinese
- Gosari Namul (Seasoned Bracken Fern Shoots) — Korean
- Water-Boiled Beef (Shui Zhu Niu Rou) — Chinese · Sichuan
- Vegetable Wonton Soup — Chinese
Keep reading: what umami, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.