TIPS TO COOK KOREAN BEAN SPROUTS SIDE DISH! COOKING BEAN SPROUTS: So simple and easy! Of course, you do not miss sesame seeds on Korean Side Dishes or in another name Korean Namul Banchan. It is also used as the main ingredient of Korean Bibimbap. This is how my mum used to cook a side dish with soybean sprouts. There is a way of cooking them like Kimchi, but today I will make a clean side dish using only salt & pepper along with sesame oil. MAIN INGREDIENTS OF KOREAN BEAN SPROUTS SIDE DISH Made of soybeans, eating soybean sprouts helps the activation of estrogen receptors in your body: The Nutrition in Soy Bean Sprouts. Soybeans have natural plant compounds called isoflavones. On top of these benefits, soybean sprouts are also known to be high in isoflavone content. You may wonder if these tiny spouts have any nutritional value, but here you go! Soybean sprouts are a good source of protein, vitamin B, vitamin, pantothenic acid and Zinc. If they look beautifully yellow on the tip and have no or less brown on the tale, they are fresher. To buy fresh soybean sprouts, look at the tip and the tail. You can purchase them in any Korean grocery shop or sometimes in Asian grocery marts as well. I love the clean flavour of soup when they are used in it. People enjoy the large bean on the tip for added texture and nuttiness. Soy Bean Sprout in Korean is ‘ Kongnamul.’ They’re commonly eaten cooked and served as the main ingredients of the soybean sprouts soup, as the garnish on the rice, stew and casserole, or as a side dish. Unlike typical mung bean sprouts that are widely used in Asian cuisine, soybean sprouts are unique ingredients found only in Korean cuisine. If you are a vegan and lover of soybean, explore this unique taste! It goes well with a bowl of rice, adding delicious crunchiness and texture to your meal. Mmmmm.Korean Bean Sprouts Side Dish is made with unique soybean sprouts grown in Korea. She sat there for a long time, watching us make kong namul! Our little Mia was very interested in kong namul. Taste and see if you need more salt or black pepper! Serve with rice and other banchan! OR – make a quick meal by using it to make a simple bibimbap (just the 4 ingredients: kimchi, kong-namul, sesame/perrilla oil & rice makes a fantastic bibimbap)!Īdd salt, black pepper, scallion, sesame oil and sesame seeds and mix well with your hand. Taste and see if you need more salt or black pepper.ĥ. Again, like chwi-namul, the most important ingredient in this dish is Sonmaht – hand taste! ).Ĥ. Add salt, black pepper, scallion, sesame oil and sesame seeds and mix well with your hand ( namul are all supposed to be gently mixed/squeezed/seasoned with your hand. Put in a mixing bowl and stir so it cools off.ģ. When done, the sprouts will cook down and will look more translucent than white. Steam for 15 minutes after the water starts to boil.Ģ. Vegan Kong (Soy bean sprout) Namul Recipe (Serves 3-4 as banchan)Ĥ cups soy bean sprouts ġ. Try this super easy dish and you won’t regret it! 😉 Really yummy, low calorie, amazingly good for you and very satisfying. It’s just so healthy, with lots of fiber and protein.

If you have been to a Korean restaurant, I’m sure you’ve seen this as a side dish. This soy bean sprout namul dish is a very accessible Korean side dish even to those who aren’t too familiar with Korean food. Namul dishes are a Korean macrobiotic cooking tradition that always use very gentle seasoning, trying to appreciate the main ingredient’s natural flavor. The third namul dish that I want to share is kong namul.

Bean sprout korean side dish