![]() Toss in the bean sprouts and mix to combine. Choose from 10 varieties of the classic dish, with a large bowl costing 11.95. In a large bowl, combine all the seasoning ingredients. Or, you can use your hands to squeeze out excess water. ![]() Place the bean sprouts in a salad spinner and spin until dry. ![]() Remove the bean sprouts from the heat and rinse the sprouts in cold water. Add bean sprouts and cook for about 2 minutes or until tender-crisp. How to Make Korean Bean Sprout Salad Recipe:įill a stock pot with 7 cups of water and 1 teaspoon of salt. We call this dish Moyashi no Namuru (bean sprout namul), the original. So let's talk about the preparation and cooking process. The bean sprout salad is a pretty common dish housewives in Japan make. You can serve this salad with bibimbap, Korean BBQ flanken short ribs, Korean ground beef stir fry or Gochujang Sweet and Spicy Korean Chicken. It's so easy, delicious, and can be ready in less than 10 minutes. This bean sprout recipe contains soybean sprout, garlic, sesame oil, salt, soy sauce, green onion, sesame seeds, and the optional chili pepper flakes (gochugaru). The Ingredients Korean Bean Sprout Salad: This is an optional ingredient, if you don't like spicy food you can skip it. Ingredients 12 oz mung bean sprouts (1 package) 1 tbsp sesame oil 1 tbsp chopped green onions 1 tsp minced garlic 1/2 tsp salt 1 tsp toasted sesame seeds. In this recipe, I added a small amount of Korean red chili pepper flakes (gochugaru) to add a bit of spicy kick to the salad. It's mildly seasoned and light that it won't overwhelm the star of the main dish. This Kongnamul muchim, or soybean sprout side dish is so tender-crisp. I am sure that you can find most of the ingredients at any regular market near you. Best of all, you don’t need to drive miles away to visit an Asian grocery store. It can be prepared in just 10 minutes and features a crunchy texture and nutty flavor, making it the perfect accompaniment to any Korean or Asian meal. This Korean bean sprout salad is so tasty and easy to make. Bean sprout salad made with soybean sprouts, known as kongnamul muchim, is one of the many healthy Korean side dishes (banchan). It is usually served along with Korean spinach salad and japchae to go with your bibimbap, bulgogi, or any other bbq meat. Kongnamul Muchim (Seasoned Soybean Sprouts) 2. It’s one of the most staple Korean side dishes (banchan, 반찬). The leftoversare great to make bibimbap or tofu bibimbap with. If you love Korean food, you’ve probably eaten this Korean bean sprout salad before.
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