Bean sprout korean side dish how to#

And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Love Korean food? Browse my other easy Korean recipes from this recipe index. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. For that reason, Koreans call it a national side dish of Korea (gukmin banchan, ) because every household consumes this bean sprout Korean side dish at least once a week. It is perhaps the most common Korean side dish of all. Squeeze the mung bean sprouts with your hands to remove excess water. We call this soybean sprout side dish, Kongnamul muchim ( ) in Korean. Drain the water and run cold water on the sprouts for 1-2 minutes.Ĥ. Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt. Gently squeeze the bean sprouts between your hands to get rid of the excess water. Remove them from the boiling water and rinse the sprouts in cold water. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.ģ. Parboil the bean sprouts in boiling water for 2 minutes. Boil the water in a pot and add the salt. Rinse the mung bean sprouts in cold water and discard the bad beans if any.Ģ.

Bean sprout korean side dish how to#

* 1 Tbsp = 15 ml, 1 Cup = 250 ml How to Make Korean Bean Sprout Saladġ. 1/2 tsp fine sea salt (You can adjust the amount of salt per your requirement).1 tsp finely chopped spring onion/scallion.If you don’t have gukganjang (soy sauce for soup), just add another ¼ tsp of salt. 1 tsp fine sea salt – to add to the water Season green bean sprouts with ¼ tsp salt, ¼ tsp gukganjang (soy sauce for soup), 1 tsp sesame oil, 1 tsp minced garlic, 2 tsp of chopped green onion, ½ tsp sesame seeds and tsp black pepper (optional).350g / 0.8 pounds fresh mung bean sprouts.Ingredients for Korean Mung Bean Sprouts Salad (4 to 5 servings as a side dish) Main It also has a nice crunchy texture! Of course, it stands well on its own as a side dish to any Korean meal as well.Īnyway, I hope you enjoy my bean sprouts salad recipe! Watch (Video Tutorial) While it has a mild nutty aroma and savory flavor, it doesn’t have a dominant taste so it blends very well in bibimbap. I normally make this salad to add to bibimbap. (This is how typical Korean sautéed side dishes are made!) Put them into a medium saucepan, add 1 cup water and the salt. It’s made in almost the same way with almost identical ingredients (except for the quantity) to the spinach side dish I posted recently. Discard any brown bean sprouts, then rinse the sprouts with cold running water and drain. Today’s recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Korean style seasoned mung bean sprouts salad). These ingredients also extend over because they apply to other cuisines like Japanese, Chinese and Thai.Simply delicious Korean style seasoned mung bean sprouts salad! It’s not a lot and the ingredients are so versatile, they will come in handy if you want to make other Korean dishes like kimchi, bibimbap, tteokbokki and Korean fried chicken. Speaking of pantry, this dish does require a few ingredients.

I cook Korean like every other week and my pantry is always stocked with Korean ingredients. I guess when you love a cuisine so much, cooking the dishes will come naturally to you. I always make it in bulk for whenever I need a quick snack, or to top off bibimbap or side dish for any Korean meal, which we tend to have a lot at home.Īrafat tells everyone that aside from Bengali food, I am an expert in Korean food.

It comes together really quick and can last in your refrigerator up to 2 weeks.

This is one of the easiest and healthiest snacks you can keep at home.