She shares her recipes and food memories in her blog, Beyond Kimchee. Hye-gyoung Ford (aka Holly) is a well-known Korean food blogger and the author of “Korean Cooking Favorites.” Born and raised in Korea, she has lived in many countries. Taste the salad and add more salt if needed. Toss the salad with your hand or using kitchen tongs to mix well.ĥ. Add garlic, green onion, Korean soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Place the warm sprouts in a large mixing bowl. Add mung bean sprouts and blanch for 2 minutes. A non-spicy banchan, this Korean soybean sprout side dish is a popular addition to the many varieties of side dishes. But why not make a recipe that focuses on bean sprouts Why not indeed. Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.Ĥ. Instructions Bring a medium size pot of water with 1 teaspoon of salt to boil. Ingredients Instructions Where to buy bean sprouts Are bean sprouts healthy Are bean sprouts safe Recipe Bean sprouts recipe Bean sprouts are typically an afterthought, added for a little crunch or fresh garnish to pad Thai and many Asian stir fry recipes. 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.ģ. 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.Ģ. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Put sprouts in a pot and pour in 4 tablespoons of water. 2 tsp Korean soup soy sauce (gukganjang)ġ. Korean people never get tired of making this delicious side dish with soybean sprouts. Whether you grow your own sprouts or buy them at the store, they are inexpensive. Some people grow their own soybean sprouts at home so that they can eat the sprouts anytime they want. For that reason, Koreans call it a “national side dish of Korea (gukmin banchan)” because every household consumes this bean sprout Korean side dish at least once a week. It is perhaps the most common Korean side dish of all. We call this soybean sprout side dish, kongnamul muchim in Korean. This salad side dish recipe is easy to make and is one of the many healthy banchan, Korean side dishes, that can accompany any Korean or Asian meal. It has a crunchy texture and nutty taste. This Korean bean sprout side dish is made with soybean sprouts.
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