![]() ![]() Taste the salad and add more salt if needed. Toss the salad with your hand or using kitchen tongs to mix well. Add garlic, green onion, Korean soup soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Place the warm sprouts in a large mixing bowl. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.ĭrain the spouts in a colander to remove the extra water and let cool for a couple of minutes. Remove the pot from the heat and open the lid. If you have a glass lid, you will see the steamed water drips down under the lid. Put sprouts in a pot and pour in 4 tablespoon of water.Ĭlose the lid tightly and let the sprouts cook over medium heat for 6 minutes. How to make bean sprout salad (kongnamul muchim) Water, only 4 tablespoons are necessary.Korean soup soy sauce, which is different from regular soy sauce.Toasted sesame seeds, always use toasted for the best flavor.Sesame oil, which provides a nutty aroma and fragrance.Soybean sprouts with or without the tail part. ![]() This way, the sprouts will maintain their natural flavor and texture. The retained heat in the sprouts will continue to cook them further, so it’s best to remove them from heat just before they’re fully cooked. To ensure optimal flavor and texture, it’s important not to overcook the sprouts. Unlike in other cuisines, we don’t rinse cooked bean sprouts in Korean cuisine. This is because the sprouts release moisture during cooking, and this natural liquid is sufficient to cook them.īy using minimal water, you can retain the sprouts’ nutritional value and enhance their natural flavor. To prevent this, I recommended using only a small amount of water, around 4 tablespoons, when cooking soybean sprouts. Use very little water to cookĬommonly, soybean sprouts are cooked in a pot of boiling water, but this method may cause the loss of both nutritional value and flavor. Personally, I don’t remove the tails either. While some Korean cooking purists may recommend it to create a more visually appealing salad, most people don’t bother with the extra step. ![]() Recipe Tips and Advice To remove or not to remove the tail part of soybean sprouts? It’s also a great base for making Bibimbap, a Korean rice bowl with vegetables. Whether you prefer mild or spicy, this bean sprout salad is easy to make and incredibly delicious. If you’re looking for a bit of heat, you can check out my spicy soybean sprout salad recipe. There are two main types of Korean soybean sprout salad: a mild nutty soybean sprout recipe and a spicy version that adds Korean chili flakes to the salad. While they can be eaten raw, they are commonly cooked in Korea. Soybean sprouts are a popular ingredient in Korean cuisine, known for their crunchy texture and nutty flavor. Additionally, they may help regulate blood sugar levels, boost immune function, and provide protection against chronic diseases like cancer, heart disease, and diabetes. They’re a good source of essential vitamins, minerals, and antioxidants that promote health, such as vitamins A, C, and K, folate, and potassium.īean sprouts are low in calories, high in fiber, and contain no cholesterol, making them ideal for weight management and digestive health. Health Benefits of Bean Sproutsīean sprouts, including soybean sprouts, are a nutritious ingredient commonly used in Asian cuisine. The Korean people never tire of making this dish with soybean sprouts. Regardless of how you obtain them, soybean sprouts are an inexpensive and delicious ingredient. In fact, some people even grow their own soybean sprouts at home for convenience. For a different twist on bean sprouts, you can try my mung bean spouts salad made with spinach. While there are several versions of bean sprout side dishes in Korean cuisine, this one is made with soybean sprouts. It is even known as the “national side dish of Korea (gukmin banchan, 국민반찬)” because it is consumed at least once a week in every household. Kongnamul muchim (콩나물 무침) is the name of this bean sprout salad in Korean and is considered the most popular Korean side dish. 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. Bean sprout salad made with soybean sprouts, known as kongnamul muchim, is one of the many healthy Korean side dishes (banchan). ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |