Korean Boiled Bean Sprouts Salad Recipes

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

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 SOYBEAN SPROUT SALAD (K'ONG NAMUL)

A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.

Provided by strangelittlebeast

Categories Soy/Tofu

Time 32m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 8

Korean Soybean Sprout Salad (K'ong Namul) image

Steps:

Wash and clean sprouts.
Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
Chill for 20 minutes to meld the flavors.Serve cold or room temperature.

Nutrition Facts : Calories 106.6, Fat 7.5, SaturatedFat 1.1, Sodium 9.2, Carbohydrate 8.7, Fiber 2.7, Sugar 5, Protein 4

Ingredients

1 lb fresh soy bean sprouts
3 green onions
2 garlic cloves
1 teaspoon toasted black sesame seeds or 1 teaspoon toasted white sesame seeds
1/2 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes (Korean hot pepper ,if available)
2 tablespoons sesame oil
1 tablespoon fermented soybean chili paste (koch'u jang)

KOREAN SPINACH SALAD

Make and share this Korean Spinach Salad recipe from Food.com.

Provided by Kree6528

Categories Spinach

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Korean Spinach Salad image

Steps:

Wash and drain spinach; break into bite-sized pieces.
Fry, drain, and crumble bacon.
Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
Combine all dressing ingredients and mix well.
Pour dressing over salad and serve.
Note: This dressing is great on tossed salads, too!

Nutrition Facts : Calories 541.2, Fat 42.3, SaturatedFat 8.5, Cholesterol 98.8, Sodium 1008.6, Carbohydrate 34.5, Fiber 2.8, Sugar 25.6, Protein 8.9

Ingredients

1 package fresh spinach
1/2 lb bacon
1 (8 ounce) can water chestnuts
1 (14 ounce) can bean sprouts
3 hard-boiled eggs, diced
1/2 lb sliced mushrooms (optional)
1 cup cooking oil
1/4 cup vinegar
1 onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/3 cup ketchup
3/4 cup sugar

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