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

• tempo ativo: 15 minutes
• tempo total: 1 hour

Ingredientes

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)

Instruções

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.

Informação Nutricional

• Calorias: 140 kcal
• Gordura Total: 2 g
• Gordura Saturada: 0.4 g
• Gordura Insaturada: 2 g
• Sódio: 640 mg
• Carboidratos Totais: 26 g
• Fibra Alimentar: 8 g
• Açúcares Totais: 16 g
• Proteína: 12 g