Brilliant Beans Sprouts Recipe
Bean Sprout Stir-Fry: A vibrant medley of fresh bean sprouts, colorful vegetables, and savory seasonings, quickly stir-fried to perfection for a crunchy and nutritious meal.
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Calories: 100kcal
Servings: 1
Equipment
- 1 Large skillet or wok
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Knife
Ingredients
- 400 g about 14 oz soybean sprouts (Kongnamul)
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar optional
- 1 teaspoon gochugaru Korean red pepper flakes, adjust to taste
- Salt to taste
Instructions
- Rinse the soybean sprouts under cold water and remove any discolored or wilted sprouts.
- Bring a pot of water to a boil. Add the bean sprouts and cook for about 3-5 minutes until they're just tender but still crunchy.
- Drain the bean sprouts and rinse them under cold water to stop the cooking process. Drain well and transfer them to a mixing bowl.
- Add minced garlic, sliced green onions, sesame oil, soy sauce, toasted sesame seeds, sugar (if using), gochugaru, and a pinch of salt to the bean sprouts.
- Gently toss everything together until the bean sprouts are evenly coated with the seasoning.
- Taste and adjust the seasoning according to your preference, adding more soy sauce, sesame oil, or gochugaru as needed.
- Serve the Korean bean sprout salad immediately or refrigerate it for later. Enjoy as a side dish or as part of a Korean-inspired meal!
Notes
- Adjust Seasonings: Feel free to adjust the seasonings to suit your taste preferences. You can add more or less garlic, soy sauce, sesame oil, or Korean red pepper flakes (gochugaru) based on your preference for flavor and spice level.
- Optional Sugar: The addition of sugar is optional and can be omitted if you prefer a less sweet dish. Adjust the amount of sugar to your liking or omit it altogether if you prefer.
- Customize with Vegetables: This recipe is versatile, and you can customize it by adding other vegetables like blanched spinach, shredded carrots, or sliced cucumbers for added color and flavor.
- Serve Chilled or Warm: This Korean bean sprout salad can be served chilled or at room temperature, depending on your preference. It's refreshing when served cold but can also be enjoyed warm if you prefer.
- Make-Ahead Option: You can prepare this salad in advance and store it in the refrigerator for up to 2-3 days. The flavors will continue to develop over time, making it even more delicious.
- Garnish Ideas: Garnish the bean sprout salad with additional toasted sesame seeds, sliced green onions, or a drizzle of sesame oil before serving for an extra pop of flavor and visual appeal.
- Use Fresh Bean Sprouts: For the best texture and flavor, use fresh bean sprouts that are crisp and have a vibrant color. Avoid using bean sprouts that are limp or discolored.
- Gluten-Free Option: If you're following a gluten-free diet, make sure to use gluten-free soy sauce to keep the recipe gluten-free.
- Serve as a Side or Main Dish: This bean sprout salad can be served as a refreshing side dish alongside Korean BBQ, rice, or other Korean dishes. It can also be enjoyed as a light and healthy main dish on its own.
Nutrition
Serving: 100g | Calories: 100kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 300mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg