I just happen to have the package in the fridge! This is the third recipe I’ve tried of yours and we have been very happy each time! Drain the bean sprouts in a colander under running water to cool them down. This Spicy Bean Sprout Salad is the third part of my ramen series. Hello I love your recipes. Whisk the dressing ingredients and pour over salad. Hello Myong-Sang! I had no idea about this I am removing them now and it does make a huge difference in salads. The images and content are updated in June 2017. You can taste the clean bean sprouts. First, boil the sprouts in boiling water for 2 minutes. Percent Daily Values are based on a 2,000 calorie diet. Hi Nami! Thanks, Hi Agnetta! The water comes out from the bean sprout from being marinated too long so if you like that fresh texture, I don’t recommend to make a lot. Don’t want to miss a recipe? Namul (나물) refers to Korean seasoned vegetable dish. Required fields are marked *. If you haven’t had a chance to see my previous ramen topping recipes for Ramen Egg and Chashu, I hope you will check them out. 2 cups mung bean sprouts 250g cherry tomatoes, halved ½ yellow capsicum, deseed and sliced into pieces ½ orange capsicum, deseed and sliced into pieces 1 cup cooked peas 1 Tbsp olive oil 2 Tbsp white vinegar If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Just made this to go with dinner tonight! Raw … My family enjoys this dish on hot summer days as I like to make bean sprout salad ahead of time and chill in the refrigerator before serving. sprout salad recipe | how to make moong bean sprout salad – weight loss recipe with detailed photo and video recipe. Add comma separated list of ingredients to include in recipe. I’m so glad to hear you like this recipe! My mom taught me to do that when she asked me to prep bean sprouts. Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. Very good salad, … but I didn’t take off the roots and the brown bits: too much work ???? Should I go thru them and snip of the ends before I put them in the boiling water ? After draining, the bean sprouts will continue to cook with remaining heat. We call this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is … Bring a pot of lightly salted water to a boil over high heat. You can make it 1 day ahead but you will lose the crisp texture that adds to the taste of the dish. Love this fresh Korean salad. 2 scallions, chopped. To me it’s the perfect excuse to skip removing brown/stringy parts, doesn’t it? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. It’s a perfect side dish for Asian meals! Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well. I’m just wondering if I can make a huge batch and store it in the fridge. We call this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is sukju-namul. Reminds me of a light kimchi. Thank you for trying this recipe Rolanda! It’s great bento filler too if you need just one more dish! . This post may contain affiliate links. Aww thank you so much for your sweet comment! You explain things so clearly and in a simple way too. Gently squeeze the bean sprouts between your hands to get rid of the excess water. I am so happy to see a comment on this very old post. Thanks. Ingredients. Simmered Beef with Ginger (Shigureni) 牛肉のしぐれ煮. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I like it so much it will be made often. Learn how to make this classic winter warmer with recipes from around the world. I think before it was a Japanese name that describes the dish (bean sprout dressed with sesame oil), but due to the Korean food popularity in recent years, people just call it Korean recipe name Namul. Your email address will not be published. Yeah, I add Korean red pepper flakes for Korean version too just for us adults! Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, and red bell pepper, cashew nuts tossed in a zesty soy-sesame dressing. A great way to add an extra dose of veggie to your meal I’m just wondering, does this keep in the fridge for a while, or should it be consumed the day it’s made? It’s easy to make and even easier to eat! In Japan, we enjoy many Korean or Korean-inspired dishes. The bean sprout salad is a pretty common dish housewives in Japan make. And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Hi Ben! Thanks again. 3 tablespoons fish sauce (or to taste) 3 tablespoons vegetable oil. Mix bean sprouts with onion, cucumber and tomatoes in a serving bowl. Add the bean sprout and green onion/scallion in the bowl and combine all together. It’s crunchy, nutty, and so addicting! Drain well; transfer to a bowl. This is an extremely easy home-style salad using the freshest bean sprouts you can find. Toss the bean sprouts with the scallion, garlic, sesame oil, … Please read my disclosure policy for details. Rinse the bean sprouts under cold water and drain well. Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, … You saved Korean Bean Sprout Salad to your. https://www.vegrecipesofindia.com/moong-sprouts-salad-recipe Your email address will not be published. Thanks so much for asking, I updated the recipe. In a medium bowl, combine all the ingredients for the seasonings and mix well. Pat dry and transfer to a serving bowl. I am from Korea and I love Sukju/Kong namul. You can substitute Splenda(R) for white sugar, if preferred. Serve chilled or at room temperature. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. Bean sprout salad is a great side dish or salad recipe that’s very easy, economical, and healthy! Once boiling, add bean sprouts to cook for 1.5 minutes. Hi Renee! Take 2 cups of steamed or boiled moong sprouts in a big bowl or vessel. It’s kimchi’s little cousin at Korean barbecues and the quintessential topping for bibimbap. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Remove them from the boiling water and rinse the sprouts in cold water. If you haven’t had a chance to see my previous ramen topping recipes for Ramen Egg and Chashu, I hope you will check them out.. Toss salad items together. They have tails that are a little dark and little leaves on the other end. When done, toss the bean sprouts in the liquid first, then strain them out. Discard the liquid. Add 4 cups (1L) or enough water to cover the bean sprouts in a pot and bring to boil. the salad … Editor’s Note: The post was originally published on Jan 23, 2011. Information is not currently available for this nutrient. 200 Gram Bean sprouts; 2 Tbsp Carrots, shredded; 2 Tbsp Cucumber, sliced; 2 Tbsp Spring onion, shredded; For the dressing: 2 Tbsp Oil; 1 … It also gives a nice reddish hue to the seasoned bean sprouts. . Thank you for the great recipes. Mom will sometimes add a few radish slices for color. Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. it is an ideal weight loss which is made by just mixing the ingredients without any cooking process involved. Congrats! (I added red pepper flakes for a little spice. For information about our privacy practices, please visit our website. Parboil the bean sprouts in boiling water for 2 minutes. I’m glad you enjoy bean sprout and the tip about brown parts was helpful. I find that it helps the sprouts to absorb the seasonings … Hi Nami, I really love this side dish! To make lettuce and bean sprouts salad, combine bean sprouts, lettuce, tomatoes and spring onions. Thank you for trying this recipe! Place the sprouts in a large mixing bowl and add chili flakes, green onion, garlic powder, Korean say sauce for soup, sesame oil, and the sesame seeds, and fresh red chili (if using). Like can I make it earlier in the week in advance? The bean sprout salad is a pretty common dish housewives in Japan make. Growing up in Japan, helping my mom in the kitchen simply meant prep work, not actual cooking. You can do many things with bean sprouts and here is a very simple Spicy Bean Sprout Salad that you always see in many Korean restaurants along with the plain bean sprout salad. They are blanched briefly before being mixed with finely shredded green onions, sometimes coriander … Thai bean sprout salad is a light, spicy and refreshing salad made with fresh mung bean sprouts that can make an interesting side to a stir-fry or curry. . Season well and serve. Thank you so much, this is a great thing to learn for me as I love bean sprouts. In a large pot, add 4 cups of water and bring to a boil. Rinse and peel the carrots, onions & cucumber. Notify me of followup comments via e-mail. It's crunchy, nutty, and so addicting! Add sesame oil, garlic, salt, … Hi Rejeanne! If you search ナムル レシピ (namul recipe in Japanese), you will see many Namul recipes that are probably NOT authentic Korean-style at all… we definitely love this dish. Drain the bean sprouts in a colander under running water to cool them down. I never removed the stringy and brown parts from the bean sprouts. Especially, Mapo tofu. The bean sprout salad will keep for 4 days in the refrigerator (but enjoy it sooner!). Ingredients of Bean Sprout Salad. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Mung bean sprout salad A colourful, easy-to-make and tasty salad. Dressed in spicy sesame oil based sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping. Recently, I did learn that the stringy part is nutritious. Bring back to the boil and refresh mixture in ice water and drain. I’d toss last minute too, so you don’t get too watery… Either way, it’s best after you cook and chill for a little bit. Thai Bean Sprout Salad Mummy Is Cooking honey, rice vinegar, fish sauce, lemongrass, Sriracha sauce, toasted sesame oil Thai Bean Sprout Salad Orgasmic Chef sugar, cashews, lime juice, bean sprouts, black pepper, mint leaves and 11 more This probably depends on each person’s preference but my suggestion is to cook for just one and a half minutes. I’m concerned about the spouts that I got. this link is to an external site that may or may not meet accessibility guidelines. Add comma separated list of ingredients to exclude from recipe. It is because that bean sprouts taste much better without them. And now, even better. Bean sprouts perish quickly, so use them on the same day of purchase for best results. ), Hi Tai! Thank you for your kind feedback! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I have a 12oz package but don’t know if your 1/2 package is the same as mine! Do you need one more side dish that goes well with Asian food? You can adjust the timing slightly but it should be between 1 to 2 minutes. I remember being in the kitchen (doing all the prep work) which was a chore more than anything. It’s easy to make and even easier to eat! Thank you for trying my recipes! You may find the best Korean bean salad is made with mung bean sprouts, which perfectly complement the light sesame, garlic, and scallion sauce. Once made, the bean sprouts salad keeps well in fridge for 2-3 days. 4 tablespoons sugar (or to taste) Instructions. 2 large cloves of garlic finely chopped. Thanks for sharing your recipes with us! Hi Barbara! The dressing is sweet and sour with a bit of heat from fresh ginger. 3 cloves garlic, minced. All images and content on this site are copyright protected. ©2020 Just One Cookbook, All Rights Reserved. Bean sprouts are have a juicy crunch and … Amount is based on available nutrient data. xo. I like serving bean sprout salad with BBQ, Japanese meal, or any Asian style meal. Recipe by Namiko Chen of Just One Cookbook. After many many years later, when I was cooking my own meal in my apartment kitchen in the US, I realized that I learned so much about basics of cooking through my ears and eyes from those “prepping” days in my mom’s kitchen. Use of this website is subject to mandatory arbitration and other terms and conditions, select. 6 tablespoons lime juice (180 ml) 2 teaspoons grated fresh ginger. You don’t want to dilute the seasonings, so make sure to drain well before adding bean sprouts to the sauce. 1 tablespoon gochugaru (Korean red chile pepper flakes) 1 tablespoon mirin. Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water. 1/4 cup sesame oil. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes. This Spicy Bean Sprout Salad is the third part of my ramen series. First, boil the sprouts in boiling water for 2 minutes. Place them in a large pot with 1/2 cup of water. Crunchy Summer Salad. When you learned how to cook, did you learn to remove the brown part and stringy root part of bean sprouts? 76 calories; protein 3.3g; carbohydrates 9g; fat 4g; sodium 693.8mg. This step is optional: I spin dry the cooked bean sprouts in a salad spinner (pictured above) to get rid of the excess liquid. Hi Kazy! Your daily values may be higher or lower depending on your calorie needs. black pepper to taste. Back to the recipe. I'm Nami, a Japanese home cook based in San Francisco. Here are some cooking tips for this very easy recipe. I’d been to Fish on Parkyn quite a while ago and I remembered a Thai Bean Sprout salad filled with bean sprouts, mint, coriander (cilantro), red chili, red onion, cucumber, cashews and Asian fried onions. Combine baby carrot and green onion in a small microwave-safe bowl. Ingredients. Chop them along with tomatoes and chilies. Beansprouts in general don’t last too long. . You can keep it for maybe 2-3 days at most. Please do not use my images without my permission. 2 red chillis seeded and finely chopped. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! I mix about 2:1 bean sprout salad with kimchi. For non-spicy version, omit the last 3 ingredients in seasonings (A) and season with a bit more salt and/or soy sauce to taste. STEP-BY-STEP PHOTOS. Thank you. Hope that helps! For a spicy kick, mix in some kimchi (hot pickled vegetables). 3. Thai Bean Sprout Salad by Sue Lau | Palatable Pastime. Maybe that’s because I mostly went to traditional Japanese restaurants. Kosher salt. Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. Blanch bean sprouts in boiling water for 1 minute, and strain; Grind 1 tbsp sesame, then mix all spices in a small bowl (soy sauce, sugar, vinegar, ground sesame) Mix bean sprouts, carrot, celery, 1 tbsp sesame, and spices in a bowl; Sprinkle salt to taste Haha I agree with you, it’s a lot of work… that’s why it was my job when I was kid. No gift befits the food-obsessed people in your life like a cookbook. Nutrient information is not available for all ingredients. So quick and simple to make. It’s unfortunate. 1. You may not notice the subtle difference if the bean sprouts were prepped with strong flavorful sauce or ingredients, but you will notice the cleaner flavor and texture when you eat them raw or with simple seasonings. Helps the sprouts in a zesty soy ginger dressing your inbox Chinese version and tender roast boiled. A mortar and pestle in advance see a comment on this very old post namuls much because I removed! 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