Best 4 Korean Boiled Bean Sprouts Salad Recipes
## Korean Boiled Bean Sprouts Salad: A Crunchy and Refreshing Side Dish
Korean boiled bean sprouts salad, known as "kongnamul muchim" in Korean, is a delightful and healthy side dish that is commonly served with grilled meats, rice, or noodles. Made with fresh bean sprouts, this salad boasts a crunchy texture and a slightly sweet and savory flavor profile. It is also incredibly easy to make, requiring just a few simple ingredients and a short cooking time.
This versatile dish can be enjoyed on its own as a light snack or as an accompaniment to a variety of Korean dishes. It is also a great way to add a pop of color and freshness to your meals.
In this article, we will provide you with two variations of the Korean boiled bean sprouts salad recipe: a classic version and a spicy version. Both recipes are easy to follow and can be tailored to your personal preferences. So, let's dive in and explore the vibrant flavors of this Korean culinary staple!
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 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 (SOOKJU NAMUL)
Steps:
- 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.
- Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
KOREAN BEAN SPROUT SALAD
A Korean restaurant recipe. I submitted this before trying it; after having it last night to accompany a pork and vegetable stir fry, UI can say it is really very good, similar to a kimchi. We used home-ground chiles, a blend of guajillo and ancho, so it wasn't very hot. Use hotter chiles if you want more spiciness.
Provided by zeldaz51
Categories Vegan
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 quart of water to a full boil.
- Add bean sprouts and return to full boil.
- Cook for 1 minute then remove from heat.
- Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
- Add all other ingredients and toss until well mixed.
- Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
- Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
- Serve chilled or at room temperature.
- Some restaurants will also add MSG to the salad.
Nutrition Facts : Calories 57.1, Fat 1.8, SaturatedFat 0.3, Sodium 594.3, Carbohydrate 8.9, Fiber 2.6, Sugar 5.3, Protein 3.9
Tips:
- Choose fresh bean sprouts. Look for bean sprouts that are bright white and crisp. Avoid any that are yellowed or slimy.
- Blanch the bean sprouts. This will help to remove any bitterness and make them more tender. To blanch the bean sprouts, bring a large pot of water to a boil. Add the bean sprouts and cook for 1-2 minutes, or until they are bright green. Drain the bean sprouts and rinse with cold water.
- Use a flavorful dressing. The dressing is what will really make your salad shine. Be sure to use a dressing that is flavorful and complements the bean sprouts. Some good options include a vinaigrette, a soy sauce-based dressing, or a sesame oil-based dressing.
- Add other vegetables. To make your salad more colorful and nutritious, add other vegetables such as shredded carrots, cucumber, or bell peppers.
- Serve immediately. Bean sprout salad is best served immediately after it is made. The bean sprouts will start to wilt if they sit for too long.
Conclusion:
Korean boiled bean sprout salad is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is also a great way to use up leftover bean sprouts. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your household.
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