Korean Bean Sprouts Food
KONGNAMOOL (KOREAN SOYBEAN SPROUTS)
A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.
Provided by Emmy
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
- Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g
BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL
My Mung Bean Sprouts Recipe for a Korean side dish called Sukju Namul. Easy and simple to make. Great topping for bibimbap.
Provided by JinJoo Lee
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Rinse mung bean sprouts in water and drain.
- In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
- Prepare an ice bath with a bowl of ice water.
- Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
- When cooked, transfer the sprouts to ice bath immediately.
- When sprouts are completely cooled, drain.
- Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
- Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.
Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 247 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KOREAN BEAN SPROUTS
Korean Bean Sprouts (Kongnamul Muchim) is a popular side dish found at all the Korean plate lunch spots and restaurants in Hawaii! It's healthy and simple to make. Enjoy warm or at room temperature. Serve it alongside a big bowl of rice and any protein for a delicious local Korean meal.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Clean the soybean sprouts by rinsing under cold running water several times. Discard any browned sprouts. Pull off the stringy root ends if you have time (not super necessary but makes for a much more attractive dish). Drain and set aside.
- Bring a pot of water to a boil. Add a pinch of salt and all the soybean sprouts. Place the lid on the pot and cook on medium-high heat for 5 minutes.
- Drain immediately and place the cooked soybean sprouts in the mixing bowl.
- Add the minced garlic, sesame oil, soy sauce, fish sauce (or salt), chopped green onions, and Korean chili pepper flakes, and sesame seeds to the mixing bowl.
- Toss and mix well. I like to use a glove and mix by hand for best results. Eat and enjoy!
KOREAN BEAN SPROUTS
Make and share this Korean Bean Sprouts recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
- Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
- Serve hot or cold.
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
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