Instant Kimchi With Greens And Bean Sprouts Recipes

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

Ingredients

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

'INSTANT' KIMCHI WITH GREENS AND BEAN SPROUTS

'Instant' Kimchi With Greens and Bean Sprouts image

Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned. It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.

Provided by David Tanis

Categories quick, condiments, side dish

Time 10m

Yield About 4 cups

Number Of Ingredients 10

Ingredients

1 teaspoon Korean anchovy sauce or other fish sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 garlic cloves, minced
1 teaspoon grated ginger
2 teaspoons Korean red pepper flakes (gochugaru)
1 teaspoon Korean red pepper paste (gochujang), thinned with 1 teaspoon water
1/2 pound mung bean sprouts
6 ounces tender mustard greens or spinach, cut in 1-inch ribbons
Pinch of sea salt or kosher salt

Steps:

Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
Add bean sprouts and greens and sprinkle lightly with sea salt. Toss well with fingers, massaging seasoning into vegetables to coat well.
Leave mixture to temper for 5 minutes and transfer to a serving bowl.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 8 grams

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