Korean Bean Sprout Salad Recipes
KOREAN BEAN SPROUT SALAD
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
Provided by Ann
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g
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
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.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
KOREAN SOYBEAN SPROUT SALAD (K'ONG NAMUL)
A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.
Provided by strangelittlebeast
Categories Soy/Tofu
Time 32m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and clean sprouts.
- Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
- Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
- Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
- Chill for 20 minutes to meld the flavors.Serve cold or room temperature.
Nutrition Facts : Calories 106.6, Fat 7.5, SaturatedFat 1.1, Sodium 9.2, Carbohydrate 8.7, Fiber 2.7, Sugar 5, Protein 4
KOREAN BEAN SPROUT SALAD
A Korean restaurant recipe. I submitted this before trying it; after having it last night to accompany a pork and vegetable stir fry, UI can say it is really very good, similar to a kimchi. We used home-ground chiles, a blend of guajillo and ancho, so it wasn't very hot. Use hotter chiles if you want more spiciness.
Provided by zeldaz51
Categories Vegan
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 quart of water to a full boil.
- Add bean sprouts and return to full boil.
- Cook for 1 minute then remove from heat.
- Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
- Add all other ingredients and toss until well mixed.
- Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
- Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
- Serve chilled or at room temperature.
- Some restaurants will also add MSG to the salad.
Nutrition Facts : Calories 57.1, Fat 1.8, SaturatedFat 0.3, Sodium 594.3, Carbohydrate 8.9, Fiber 2.6, Sugar 5.3, Protein 3.9
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