Korean Bean Sprout Salad Recipes
KOREAN SALAD
Make and share this Korean Salad recipe from Food.com.
Provided by CinCity
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing: Dice the onion.
- In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
- Blend well.
- Chill.
- Salad: Slice bacon crosswise.
- Fry and drain.
- Wash, stem and drain spinach.
- Drain water chestnuts and bean sprouts.
- Dice eggs.
- Layer salad by placing spinach in large bowl.
- Then top with bean sprouts, water chestnuts, bacon, and then eggs.
- Serve with dressing.
Nutrition Facts : Calories 559.4, Fat 46.8, SaturatedFat 8.1, Cholesterol 83.5, Sodium 364.4, Carbohydrate 31.7, Fiber 0.8, Sugar 29.3, Protein 5.4
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
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
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
KOREAN BEAN SPROUTS
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
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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Reviews 3Category SaladsCuisine KoreanTotal Time 7 mins
From pickledplum.com
Reviews 3Category SaladsCuisine KoreanTotal Time 7 mins
- Add mung bean sprouts and blanch for 2 minutes. It’s important to use a timer here so you don’t overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
- Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
KOREAN BEANSPROUT SALAD - THE FOODIE TAKES FLIGHT
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5/5 (3)Calories 49 per servingCategory Appetizer, Main Course, Salad, Side Dish
From thefoodietakesflight.com
5/5 (3)Calories 49 per servingCategory Appetizer, Main Course, Salad, Side Dish
- Wash beansprouts in running water. Remove the bad sprouts that float. Drain water then set aside.
- Heat a pot with 5 cups water. Add in the salt. Once it boils, place the beansprouts and leave to cook for 6-7 minutes. Turn off heat.
- Strain the water from the beansprouts. Run beansprouts through some water. Squeeze out any excess liquid.
- While beansprouts are cooking, mix the sesame oil, minced garlic, sesame seeds, salt, green onion, and pepper in a large bowl. Feel free to add some sugar, for a hint of sweetness, if you’d like!
KOREAN-STYLE BEAN SPROUT SALAD | FOODLAND
Directions. Step 1. Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well. Step 2. In bowl, mix bean sprouts, green onions, …
From foodland.ca
3.8/5 (4)Calories 60 per servingTotal Time 25 mins
From foodland.ca
3.8/5 (4)Calories 60 per servingTotal Time 25 mins
- Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well.
- In bowl, mix bean sprouts, green onions, sesame oil, fish sauce, garlic, paprika, cayenne and pepper. Let stand 10 min. before serving. (Make-ahead: Cover and refrigerate up to 2 days.)
KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL) RECIPE
Parboil the bean sprouts in boiling water for 2 minutes. Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water. Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
From thespruceeats.com
4.1/5 (42)Total Time 7 minsCategory Side Dish, Snack, SaladCalories 40 per serving
From thespruceeats.com
4.1/5 (42)Total Time 7 minsCategory Side Dish, Snack, SaladCalories 40 per serving
KOREAN BEAN SPROUT SALAD - COOKS WITHOUT BORDERS
Korean Bean Sprout Salad (Kongnamul Muchim) This classic banchan, which we fell in love with all over again when we reviewed Robin Ha’s Cook Korean!: a Cookbook with Recipes, is way more delightful than its humble recipes would seem to suggest.. Makes 2 cups. Ingredients. 12 ounces soybean sprouts
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Gather the ingredients. Parboil the bean sprouts in boiling water for 2 minutes. Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water. Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
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This Korean bean sprout salad is a low-effort side dish that uses a technique to keep the mung beans crisp and fresh. The final result is a light, nutty, and healthy side dish that pairs well with any meal! Korean bean sprout salad (also known as sukjunamul muchim, 숙주나물 무침) is one of many Korean side dishes, which are also called banchan. Banchan is …
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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.
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How to Make Korean Bean Sprout Salad Recipe: Step 1. Blanch the Bean Sprouts. Fill a stock pot with 7 cups of water and 1 teaspoon of salt. Bring it to a boil over high heat. Add bean sprouts and cook for about 2 minutes or until tender-crisp. Remove the bean sprouts from the heat and rinse the sprouts in cold water.
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Korean Bean Sprout Salad. December 15, 2007 at 1:20 pm Leave a comment. The local Jap grocery store here has these awesome Korean bean sprout salad that I always buy. I’ve decided to take matters into my own hands… and figure out how to make it. I will forever never buy Korean Bean Sprout salad from Uwajimaya (local Japanese grocery store ...
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From bbcgoodfood.com
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From tiffycooks.com
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