Korean Boiled Bean Sprouts Salad Food

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KOREAN BEAN SPROUT SALAD



Korean Bean Sprout Salad image

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

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

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



Korean Boiled Bean Sprouts Salad image

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

2 cups water
10 ounces bean sprouts, rinsed
3 green onions, chopped
2 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 pinch salt

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 SPINACH SALAD



Korean Spinach Salad image

Make and share this Korean Spinach Salad recipe from Food.com.

Provided by Kree6528

Categories     Spinach

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 package fresh spinach
1/2 lb bacon
1 (8 ounce) can water chestnuts
1 (14 ounce) can bean sprouts
3 hard-boiled eggs, diced
1/2 lb sliced mushrooms (optional)
1 cup cooking oil
1/4 cup vinegar
1 onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/3 cup ketchup
3/4 cup sugar

Steps:

  • Wash and drain spinach; break into bite-sized pieces.
  • Fry, drain, and crumble bacon.
  • Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
  • Combine all dressing ingredients and mix well.
  • Pour dressing over salad and serve.
  • Note: This dressing is great on tossed salads, too!

Nutrition Facts : Calories 541.2, Fat 42.3, SaturatedFat 8.5, Cholesterol 98.8, Sodium 1008.6, Carbohydrate 34.5, Fiber 2.8, Sugar 25.6, Protein 8.9

KOREAN BEAN SPROUTS



Korean Bean Sprouts image

Make and share this Korean Bean Sprouts recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb bean sprouts
1 teaspoon salt (to taste)
2 tablespoons sesame seeds, toasted
1 teaspoon sesame oil
1 teaspoon minced garlic
1/4 cup finely chopped green onion
1 pinch cayenne pepper (optional)

Steps:

  • Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
  • Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
  • Serve hot or cold.

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)



Kongnamool (Korean Soybean Sprouts) image

A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.

Provided by Emmy

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

1 pound soybean sprouts
2 tablespoons soy sauce
¼ cup sesame oil
2 tablespoons Korean chile powder
1 ½ teaspoons garlic, minced
2 teaspoons sesame seeds
¼ cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
  • Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g

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