Seasoned Bean Sprouts (inspired by Kongnamul-muchim)

Seasoned Bean Sprouts (inspired by Kongnamul-muchim)
Budget-friendly recipe
405

This easy salad is one of the most popular side dishes in Korean homes and restaurants. It’s perfect with grilled meats or on top of rice dishes.

Ingredients

2
minced
2
teaspoons
1
teaspoon
¼
teaspoon
optional
1
pound
Rinsed and drained
½
teaspoon
2
sliced thinly

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Large plate
  • Mixing Bowl
  • Wooden spoon

Directions

  1. In a medium mixing bowl, stir together the dressing ingredients. Set aside for flavors to meld.
  2. Meanwhile, wilt the sprouts: Toss bean sprouts with salt and spread them on a large plate. Drizzle with a little water. Microwave until softened, about 5 minutes for soy bean sprouts or 2 minutes for mung bean sprouts. Stir once or twice during cooking.
  3. While the sprouts are still warm, combine them with the dressing and green onions. Toss gently.

Chef Tips

  • Look for soy bean sprouts in Asian markets. They have larger, darker seeds and a nuttier flavor than mung bean sprouts.

  • In place of bean sprouts, use broccoli slaw mix.

Nutrition Info and more

Serving size:
¼
cup
Total calories:
44
Total fat:
1.9 g
Saturated fat:
<1 g
Carbohydrates:
5.7 g
Protein:
2.7 g
Fiber:
1.7 g
Sodium:
234 mg
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