Seasoned Soybean Sprouts Recipes
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
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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- 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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