Korean Bean Sprouts Recipes

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

Steps:

• Rinse mung bean sprouts in water and drain.
• In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
• Prepare an ice bath with a bowl of ice water.
• Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
• When cooked, transfer the sprouts to ice bath immediately.
• When sprouts are completely cooled, drain.
• Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
• Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.

KOREAN BEAN SPROUT SALAD

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.

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

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.

KOREAN BEAN SPROUTS

Steps:

• Clean the soybean sprouts by rinsing under cold running water several times. Discard any browned sprouts. Pull off the stringy root ends if you have time (not super necessary but makes for a much more attractive dish). Drain and set aside.
• Bring a pot of water to a boil. Add a pinch of salt and all the soybean sprouts. Place the lid on the pot and cook on medium-high heat for 5 minutes.
• Drain immediately and place the cooked soybean sprouts in the mixing bowl.
• Add the minced garlic, sesame oil, soy sauce, fish sauce (or salt), chopped green onions, and Korean chili pepper flakes, and sesame seeds to the mixing bowl.
• Toss and mix well. I like to use a glove and mix by hand for best results. Eat and enjoy!

SPICY KOREAN BEAN SPROUTS (KONGNAMOOL)

Steps:

• First take out beans, rinse, and place in pot of boiling water. Only par boil for about 2 minutes
• Drain beans then immediately put into bowl full of ice and some cold water (this flash cools them)
• While these are "cooling" add everything except green onions into a small bowl and mix
• This is where you can adjust your spice level to your liking. Add more or less chili flakes or chili paste
• Take beans out of "cold bath" and place in bowl with mixture and toss
• Scoop into bowls and sprinkle green onions and toasted sesame seeds (optional) on top. ENJOY

KOREAN BEAN SPROUTS SALAD (SOOKJU NAMUL)

Steps:

• Bring a medium size pot of water with 1 teaspoon of salt to boil.
• Add mung bean sprouts and blanch for 2 minutes. It's important to use a timer here so you don't overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
• Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
• Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
• Toss again and serve cold.

5 MINUTE KOREAN BEAN SPROUTS

Steps:

• Bring pot of water to a boil. It doesn't really matter how much. But big enough to hold all the sprouts once added to the pot.
• Add mung bean sprouts to the pot.
• Wait for the water to come back to a rolling boil. Boil sprouts for 30 seconds to 1 minute.
• Drain the pot into a colander in the sink. Squeeze out excess water as necessary, so it doesn't dilute the seasoning.
• Transfer drained sprouts to a bowl. Toss with sesame oil, salt, and sesame seeds. Add more salt to taste as needed.

KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)

Steps:

• Gather the ingredients.
• Parboil the bean sprouts in boiling water for 2 minutes.
• Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
• Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
• Serve immediately or refrigerate until serving.