Seasoned Beansprouts Recipes
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
SEASONED SOYBEAN SPROUTS
Provided by Cecilia Hae-Jin Lee
Categories Bean Garlic Onion Side Quick & Easy Lunar New Year Boil Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes a pound of sprouts, enough for several meals
Number Of Ingredients 8
Steps:
- 1. Wash the bean sprouts in cold water, removing any bean husks. Place them in a pot and add about 1 cup water. Do not fill the pot. Bring to a boil and cook for about 5 minutes. (Do not lift the lid to check if the pot is boiling because an unpleasant, fishy odor will fill your kitchen.) Remove from heat, rinse in cold water, and drain.
- 2. Add green onions, garlic, toasted sesame seeds, sesame oil, salt, and chili powder and combine thoroughly, adjusting the salt and chili powder to your taste. Serve warm or chilled.
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KOREAN MUNG BEAN SPROUTS SALAD - MY KOREAN KITCHEN
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5/5 (20)Calories 49 per servingCategory Side Dishes
- Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
- Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
KOREAN BEAN SPROUT SIDE DISH - KONGNAMUL MUCHIM
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5/5 (2)Calories 119 per servingTotal Time 15 mins
- In a pot, add in 1 tbsp of salt and bring the water to a boil. Add in the bean sprouts, cover, and let it cook for 3-4 minutes. After 3-4 minutes, drain and rinse with cold water.
- In a bowl, add 1 chopped green onion, 1 minced garlic, 1 tbsp of sesame oil, ¼ tsp of sugar, ¼ tsp of Black pepper, ½ tbsp of Crushed Roasted Sesame Seeds, 1 tsp of Salt and optional, 1 tsp of Soy Sauce. Mix well and add in half of the drained bean sprouts, mix and massage together.
- To make the spicy flavor, in a bowl, add 1 chopped green onion, 1-2 minced garlic, 1 tbsp of sesame oil, 2-3 tsp of Gochugaru, ¼ tsp of Sugar, ¼ tsp of Black Pepper, 1 tsp of Soy Sauce or Fish Sauce, and ½ tbsp of Crushed Roasted Sesame Seeds. Mix well and add in the rest of the drained bean sprouts, mix and massage together.
KONGNAMUL MUCHIM (SOYBEAN SPROUT SIDE DISH)
From koreanbapsang.com
4.6/5 (40)Servings 4Cuisine KoreanCategory Side Dish
- Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
- Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
- Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
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