Korean Bean 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

Kongnamool (Korean Soybean Sprouts) image

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

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

KOREAN BOILED BEAN SPROUTS SALAD

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

Korean Boiled Bean Sprouts Salad image

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

Ingredients

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

KOREAN BEAN SPROUT SALAD

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

Korean Bean Sprout Salad image

Steps:

Rinse bean sprouts in cold water and discard any bad sprouts.
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

Ingredients

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste