Sesame Bean Sprouts Food

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

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.

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

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.

SAUTEED BEAN SPROUTS AND SPINACH

Steps:

• - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
• - In a wok, heat canola oil and add the garlic and the scallions.
• - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
• - Stir-Fry the vegetables and put the remaining mixture
• - Add the tofu and simmer for 1 minute.

KOREAN BEANSPROUT SALAD

Steps:

• Wash the beansprouts in running water. Remove the bad sprouts that float. Drain water then set aside.
• Heat a pot with 5 cups water. Add in the salt. Once it boils, place the beansprouts and leave to cook for 6-7 minutes. Turn off the heat and leave the bean sprouts to cool.
• Strain the water from the beansprouts. Run beansprouts through some cold water. Squeeze out any excess liquid from the sprouts. Note that the sprouts will continue to release liquid especally when it sits in the seasoning so it's best to really squeeze out the excess liquid after it cooks.
• While the beansprouts are cooking, mix the sesame oil, minced garlic, sesame seeds, salt, green onion, pepper, gochugaru (if using) in a large bowl. Feel free to add some sugar, for a hint of sweetness, if you'd like!
• Place the cooked and squeezed beansprouts in the sesame oil mix. Mix well and then taste the bean sprouts. The seasoning is totally up to you and you can always adjust everything to your desired taste by adding more salt and sugar, to taste, as needed. If it's a bit dry you can add more sesame oil and more sesame seeds for extra flavour.
• This can be refrigerated and enjoyed for up to 1 week or even longer. Just make sure to keep it in a cold place in your fridge and only scoop out what you want to consume at a time.Spinach: I also used this same recipe for the spinach salad. But of course I used spinach isntead of the beansprouts.

SESAME-PEPPER BEAN SPROUTS

Steps:

• Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
• Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap .)

MOYASHI (BEAN SPROUT) SALAD WITH SWEET & SOUR SOY

Steps:

• Blanch bean sprouts in boiling water for 1 minute, and strain.
• Grind the sesame, then put it in a small bowl along with the other spices including the vinegar, soy sauce, and sugar.
• Add the celery, carrot and cooked bean sprouts to the sesame and spices mix and stir thoroughly.
• Add salt to enhance the taste.

SESAME BEAN SPROUTS

Steps:

• Clean sprouts, discard any brown pieces.
• Place into boiling water, allow to boil for approximately 5-8 minutes.
• Drain well.
• In large bowl, toss ingredients.
• Served warm or cold.

KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)

Steps:

• Gather the ingredients.
• Parboil the bean sprouts in boiling water for 2 minutes.
• Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
• Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
• Serve immediately or refrigerate until serving.