Korean Seasoned Bean Sprouts (Kongnamul Muchim)
Bean Sprouts seasoned with Asian spices.
Servings 2
Calories 141kcal
Ingredients
- ½ pound bean sprouts
- ½ teaspoon salt
- 4 cups water
Bean Sprouts Sauce
- 1 tablespoon soy sauce
- 1 ¼ tablespoons sesame oil
- 1 tablespoon Korean chili powder
- 1 teaspoon garlic minced
- 1 ½ teaspoons sesame seeds
- 2 tablespoons green onion chopped
- 1 teaspoon rice wine vinegar
Instructions
- In a medium pot, add water and salt. Bring to a boil.
- Add some green onions and all bean sprouts for a dip of 8-10 seconds. Bean sprouts should be crisp and not soggy.
- Pour bean sprout in a colander and immediately dip in ice water for about 2 minutes. This will keep the bean sprout from being crisp.
- In a bowl, add sesame oil, soy sauce, garlic, chili powder, rice wine vinegar, sesame seeds and green onions. Toss-in the bean sprouts and stir until well coated with the mixture. Refrigerate before serving.
Notes
Don't overcook bean sprouts. You want it crisp.
Nutrition
Calories: 141kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 1183mg | Potassium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1245IU | Vitamin C: 16.6mg | Calcium: 58mg | Iron: 2.2mg