Korean Bean Sprout Side Dish Easy Bean Sprout Banchan Recipes

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.

5 MINUTE KOREAN BEAN SPROUTS

Steps:

• Bring pot of water to a boil. It doesn't really matter how much. But big enough to hold all the sprouts once added to the pot.
• Add mung bean sprouts to the pot.
• Wait for the water to come back to a rolling boil. Boil sprouts for 30 seconds to 1 minute.
• Drain the pot into a colander in the sink. Squeeze out excess water as necessary, so it doesn't dilute the seasoning.
• Transfer drained sprouts to a bowl. Toss with sesame oil, salt, and sesame seeds. Add more salt to taste as needed.

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.