Korean bean sprout recipes1/31/2024 ![]() Store them in the fridge and eat within 2 to 3 days. HOW TO STORE BEAN SPROUTSĮnsure that your bean sprouts are fresh when you purchase them. Bean sprouts are full if fibre, low in carbs and are rich in vitamins and minerals. Sprouting mung beans can change the nutritional makeup to reduce calories but increase the antioxidant and amino acids. They are simply sprouts that come from beans with the beans being soaked in water then sprouted. Most bean sprouts come from mung or soy beans. Beans are a legume but once they are sprouted they are considered to be a vegetable. Don’t be deterred by the wording of bean because beans are not allowed on a keto, low carb or Paleo diet. You can enjoy them raw in a salad or in a delicious stir-fry. Not only are bean sprouts versatile they are low in carbs and have just 0.1g net carbs per cup. A crunchy salad with a dressing you could eat with a spoon! I garnished this bean sprout salad with chopped spring onions and peanuts for extra colour and crunch. Korean Bean Sprouts (kongnamool-munchim) soy bean sprouts soy sauce sesame oil minced garlic or garlic powder cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture) green onion chopped sesame seeds garnish OPTIONAL: rice wine vinegar. The red pepper and cucumber give colour and flavour that goes so well with the peanut butter dressing. It’s a great quick and colourful low carb vegetarian lunch. This simple bean sprout salad is a light and refreshing salad with a delicious spicy peanut dressing. Season with salt, pepper, sesame oil, sesame seeds, minced garlic, scallions, and the optional gochugaru.Gluten Free Diary Free Egg Free Vegan Vegetarian Drain and lightly squeeze out any access water (Make sure you don’t squeeze too hard so they don’t break!) Once some steam starts to escape the pot, shock the sprouts into an ice bath. To a pot, add the soybean sprouts, 1 cup of water, and 1 tsp. Wash bean sprouts thoroughly, make sure you toss any ones that look brown and wilted. ![]() I’ll usually mix the whole bunch without gochugaru, reserve half of it, and mix the rest with the gochugaru so I have some variety! Gochugaru (Korean chili flakes) is optional but highly recommended if you like to keep things spicy. The white flesh underneath the red spicy sauce is tender and moist, and the crunchy bean sprouts nicely complement the white fish with a burst of spicy flavor Jjim () in Korean cooking refers to the dishes. This side dish will keep between 3-4 days in the fridge – if it even lasts that long. Agu-jjim (), also called agwi-jjim (), is a spicy fish dish made with agu (monkfish) and kongnamul (soybean sprouts). If you can’t find soybean sprouts, mungbean sprouts are a great alternative! (And personally preferred hehe) It’s a foolproof way to cook them al dente every single time. Instead of blanching the soybean sprouts in a large pot filled with water, my mom’s method is to just add a cup of water in the pot, cover with a lid, and crank the heat. Mungbean sprouts are normally easier to find so they make a great substitute if you can’t find soybean sprouts. I actually prefer this recipe with mungbean sprouts, which are basically the soybean sprouts without the little yellow bean at the end. It goes great on a bibimbap bowl, in some soup for some extra texture and flavor, or just on it’s own! I’m gonna be honest though – not a huge bean person so this isn’t my favorite side dish. Kongnamul muchim is such a versatile side dish that can be thrown together in minutes. Cooked soybean sprouts draining While sprouts are cooking or cooling, chop green onions and garlic. This side dish is probably the most popular at Korean restaurants – and for good reason! It’s nutty, crunchy, easy to make, and goes well with almost any dish you have (honestly, it’s delicious with just a bowl of hot rice). Jump to Recipe Print Recipe Mama Kim’s favorite crunchy side dish
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