Seasoned Beansprouts Recipes

SEASONED SOYBEAN SPROUTS

Seasoned Soybean Sprouts image

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

Ingredients

1 pound soybean sprouts
Water
2 green onions, thinly chopped
3 garlic cloves, minced
1 tablespoon toasted sesame seeds, crushed
1 tablespoon sesame oil
1 1/2 to 2 teaspoons salt
1 to 2 teaspoons chili powder

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.

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

Ingredients

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

SEASONED BEANSPROUTS

Seasoned beansprouts image

Flavour blanched beansprouts with spring onion, garlic and toasted sesame seeds for a quick side salad to serve with Korean dishes

Provided by Judy Joo

Categories Side dish

Time 6m

Yield Serves 2-4 as a side

Number Of Ingredients 5

Ingredients

225g beansprouts
½ spring onion , green part only, thinly sliced on the diagonal
1 garlic clove , grated
1 tsp toasted sesame seeds
1 tsp toasted sesame oil

Steps:

Bring a pan of water to the boil, add the beansprouts, cook for 10-15 secs, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
In a medium bowl, stir together the spring onion, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt and gently toss to coat.

Nutrition Facts : Calories 55 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM

Seasoned Mung Bean Sprouts--Sukju Namul Muchim image

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi

Provided by Chele B

Categories Asian

Time 7m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces fresh mung bean sprouts
2 garlic cloves, minced
salt, to taste
2 green onions
2 tablespoons sesame seed oil
toasted sesame seeds (optional)

Steps:

Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
Once completely cooled, store in an airtight container.

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

Ingredients

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.

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Bring a pan of water to the boil, add the beansprouts, cook for 10-15 seconds, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water. In a medium bowl, stir together the spring onions, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt, and gently toss to coat.
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