Korean Style Seasoned Bean Sprouts
September 03, 2016
Categories: Side Dishes, Beans, Vegetables, Bean Sprouts, Garlic, Onions, Korean, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"Every Korean BBQ has plenty of banchan (little side dishes) that are served with the grilled meats. This bean sprout dish (Sukju Namul Muchim) is one of my favorites! It's also a necessary component, in my opinion, in Bibimbap. This makes 4 small servings, but for us, it is only 2!!! NOTE: You can make spinach the same way - just substitute a 250 g package of spinach for the bean sprouts."
- FOR SEASONING
- Serving Size: 1 (450.4 g)
- Calories 61.7
- Total Fat - 4 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 896 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.6 g
- Protein - 2.8 g
- Calcium - 24.3 mg
- Iron - 0.9 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.1 mg
Rinse the mung bean sprouts in cold water and pick out any bad ones.
Place the water and salt in a large pot. Bring to a boil.
Meanwhile, prepare the seasoning by combining all ingredients in a small bowl - stirring until well mixed.
Once the water is boiling, plunge the mung bean sprouts into the pot and cook for 1 minute.
Drain the bean sprouts in a colander and run cold water on them for 1-2 minutes to stop the cooking.
Leave in the colander to drain for at least 5 minutes. Put the bean sprouts into a mixing bowl and add the seasoning mixture. Toss until well combined.
Tips & Variations
No special items needed.