Korean Boiled Bean Sprouts Salad Recipes
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
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
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.
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
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
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