Kongnamul muchim-콩나물 무침 (Korean Soybean Sprouts Side Dish)

• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

12 oz soybean sprouts (split (6 oz spicy, 6 oz mild)

1 tsp crushed sesame seeds

Mild version

¼ tsp sea salt

¼ tsp sugar

¹⁄₂ tsp sesame oil

1 green onion (chopped)

1 garlic clove (minced)

¹⁄₂ tsp crushed sesame seeds

Spicy version

1 tsp gochugaru (Korean red pepper flakes)

¹⁄₂ tsp sesame oil

¹⁄₂ tsp fish sauce (or soy sauce)

1 green onion (chopped)

1 garlic clove (minced)

salt (as needed)

Instructions

Bring some water to a boil (enough water to cover the bean sprouts).

Wash the bean sprouts well and discard any browned pieces.

Cover & boil the soybean sprouts for 3 minutes.

Drain and rinse under cold water.

Split the soybean sprout portions in half and add all the seasoning ingredients to each, respectively.

Sprinkle the remaining crushed sesame seeds on top and serve right away or store in the fridge for up to 4 days.

Nutrition

• Calories: 140 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 0.4 g
• Lipides Insaturés: 2 g
• Sodium: 640 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 16 g
• Protéines: 12 g