Korean Bean Sprouts Recipes

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BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL



Best Bean Sprouts Recipe for Korean Sukju Namul image

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

1 lb mung bean sprouts
1 qt salted water for cooking ((1/2 tsp sea salt for 1 quart of water))
1/2 tsp sesame seeds
1/2 tsp sesame oil
1/2 tsp fine sea salt ((Trader Joe's fine sea salt - 440 mg sodium per 1/4 tsp))
1 tsp green onions ((chopped))
ice bath
dash black pepper ((optional))

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

5 MINUTE KOREAN BEAN SPROUTS



5 minute Korean Bean Sprouts image

Can you boil water? If so, you can make this easy side dish, found in nearly every Korean restaurant.

Provided by Asian Test Kitchen

Categories     Side Dish

Time 15m

Number Of Ingredients 6

4 heaping cups mung bean sprouts (9 oz)
1 Tb sesame oil
1 tsp kosher salt
1 tsp toasted sesame seeds
1/2 tsp Korean red chili flakes
2 Tb sliced green onion (optional garnish)

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.

Nutrition Facts : Calories 35 kcal, Fat 3 g, Sodium 586 mg, ServingSize 1 serving

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)



Kongnamool (Korean Soybean Sprouts) image

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

1 pound soybean sprouts
2 tablespoons soy sauce
¼ cup sesame oil
2 tablespoons Korean chile powder
1 ½ teaspoons garlic, minced
2 teaspoons sesame seeds
¼ cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

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 SPROUTS



Korean Bean Sprouts image

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

1/2 lb bean sprouts
1 teaspoon salt (to taste)
2 tablespoons sesame seeds, toasted
1 teaspoon sesame oil
1 teaspoon minced garlic
1/4 cup finely chopped green onion
1 pinch cayenne pepper (optional)

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.

KOREAN BOILED BEAN SPROUTS SALAD



Korean Boiled Bean Sprouts Salad image

This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.

Provided by Phoebe Chung

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 cups water
10 ounces bean sprouts, rinsed
3 green onions, chopped
2 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 pinch salt

Steps:

  • Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
  • Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 29.3 g, Fat 7.4 g, Fiber 10.4 g, Protein 12.1 g, SaturatedFat 1.2 g, Sodium 852.4 mg, Sugar 13.5 g

KOREAN BEAN SPROUTS



Korean Bean Sprouts image

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

1 pound soybean sprouts
1 head garlic, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce (or salt)
2 stalks green onions, chopped
2 teaspoons Korean chili pepper flakes
1 tablespoon sesame seeds

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!

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