Korean style bean sprouts are a delightful side dish that can be ready in just FIVE minutes! It’s hard to believe that such a short ingredient list and even shorter prep time can result in such a tasty dish. This dish is a staple in Korean cuisine for good reason. Known as sookjuk namul, it is one of the sides commonly served with Korean barbecue.
Spicy Korean Style Bean Sprouts: Quick 10-Minute Bibimbap Topper
I often prepare a spicy version and top it on bibimbap, the Korean rice bowl, or other grain bowls. It’s one of the easiest dishes to serve at dinner when you notice you need a little something to round out the table. The refreshing, easy to make Korean bean sprouts can be prepared in 10 minutes as a ban-chan (side dish).
Making the Dish
I love how fresh and crunchy the bean sprouts are, and their light flavors make them an amazing side dish that pairs with any favorite meal. Known as Kongnamul Muchim, this dish takes less than 15 minutes to make. All you need is a big bowl of hot rice to enjoy with this tasty Korean bean sprout side dish. We will be making two flavors today: one spicy and one savory.
Both are super addicting and refreshing. The preparation process is simple, yet the result is incredibly flavorful. Whether you are new to Korean cuisine or a seasoned cook, this dish is a must-try for anyone looking to add a touch of Korean tradition to their meals. Enjoy the blend of fresh, crunchy, and light textures with every bite!
Expert Tips for Making Korean Bean Sprouts Side Dish at Home!
- When preparing bean sprouts for a delicious Korean dish, follow a few expert tips to achieve the perfect texture and flavor.
- After blanching the sprouts, run them under cold water immediately to stop the cooking process. This step helps to keep them crisp and ensures you don’t lose their signature crunch.
- Skipping this step might result in soggy bean sprouts, which won’t give you that authentic Korean taste.
- Once the bean sprouts have been blanched and cooled, place them in an ice bath to further maintain their crispness.
- Lay them out on a paper towel and pat them dry to prevent watering down the marinade.
- Properly handling the sprouts is crucial because improperly handled sprouts can cause food poisoning.
- Always follow the tips on how to pick and handle bean sprouts carefully, as mentioned in the ingredients section above.
- These steps will help you create a tasty and safe dish that highlights the crunch and freshness of Korean Bean Sprouts.
Ingredients
This recipe is a fantastic choice because it mainly uses pantry ingredients you likely already have on hand. Key ingredients include garlic and a neutral cooking oil. The sauce is a mix of gochujang, soy sauce, mirin, and toasted sesame oil. Both soybean and mung bean sprouts are used in Korea, but mung bean sprouts are easier to find in US markets. When selecting them, look for crisp bean sprouts with a shiny white stalk and a bright yellow tip. Be sure to avoid any that look droopy, brown, or soggy.
Cooking
This is a super fast recipe that you can easily make at home. First, heat your pan (i recommed this type of Pan) and swirl in the oil. Once the oil is hot, add the garlic and let it cook until it becomes fragrant. Then, toss in the bean sprouts and stir them well. Pour in the sauce ingredients, which you should have measured out beforehand for convenience.
Let everything cook for a minute, making sure the bean sprouts remain crisp. This method ensures that your dish is done quickly and retains its fresh texture. It’s helpful to have everything ready so you can quickly add it to the pan and cook the bean sprouts just long enough to keep them crisp.
Ingredients
To make Korean Style Bean Sprouts:
- 1 pound of bean sprouts: You will need 1 pound of bean sprouts.
- Neutral oil: Start with a tablespoon of neutral oil in a pan.
- Garlic: Add 2 cloves of minced garlic to the hot oil.
- Soy sauce, gochujang, and white pepper: Mix in 1 tablespoon of soy sauce, 1 tablespoon of gochujang, and ¼ teaspoon of white pepper.
- Mirin: For a touch of sweetness, add 1 tablespoon of mirin.
- Sesame oil and scallions: Finish with 1 tablespoon of sesame oil and 2 minced scallions.
- Salt: Don’t forget to season with salt to taste.
These simple ingredients will give you a delicious and authentic Korean style bean sprouts dish.
Instructions
- Heat a pan over medium high heat.
- Add the oil and garlic and stir fry for 20 seconds.
- Stir in the sprouts and raise the heat to high.
- Add the sesame oil, soy sauce, mirin, gochujang, and pepper.
- Fry, moving the contents constantly, for 1-2 mins until the bean sprouts are crunchy and slightly wilted.
- Add the scallions and toss.
- Taste for seasoning and add more if needed.
- Remember, bean sprouts exude a lot of water, so serve immediately.
Storage Tips
To keep your Korean Bean Sprouts Side Dish fresh, store it in an airtight container in the refrigerator. This dish can be enjoyed for up to 3 days. The extra marinating time will enhance the flavor, but if left for too long, the bean sprouts will become soggy. Make sure to enjoy them within 3 days for the best taste.
Other Korean Side Dishes (Banchan)
One of my favorites other Korean Side Dishes are Stir Fry Shirataki Noodles Recipe,Miso Butter Lobster Roll and Gochujang Buttered Noodles these dishes are awesome taste must try !
Back to Korean Bean Sprout Side Dish this side dish is super healthy must try at least once a week
The spicy version of Kongnamul Muchim is my favorite. However, if you’ve never tried it before, I recommend giving both flavors a try. Some people like to pick the tails off the mung bean to make them last longer, but since I usually finish mine in 1-2 days, I prefer to save time and leave them on.
When buying mung beans from the grocery store, always get the FRESHEST possible and check the expiration date. Mung beans go bad fast, so I suggest making the dish within 1-2 days after purchase. This super healthy side dish is so easy to prepare, I have it at least once a week.
What to Serve with Korean Bean Sprouts?
For a perfect main dish to pair with Korean Bean Sprouts, consider making my famous Korean Short Ribs (LA Galbi) or Beef Bulgogi. If you prefer a spicier option, Spicy Pork Bulgogi is an excellent choice. For those who prefer a vegetarian option, you must try my Korean Braised Tofu. It’s incredibly flavorful and so delicious that you won’t even miss the meat. These dishes complement the Korean Bean Sprouts beautifully, making a satisfying and balanced meal.
If you have never seen True Beauty before, I HIGHLY recommend it
If you have never seen True Beauty before, I Highly recommend it. It is one of my favorite Korean drama and webtoon series. The show is fun and easy to watch, and I love how they highlight the importance of Inner beauty. The cast is beautiful, and the dynamic between the characters is engaging. The ultimate question is always, are you team Su-ho or team Seo-joon? Personally, I am team Seo-joon. Comment down below and let me know which team you are on!
In this series so far, I’ve reviewed and made dishes from Let’s Eat, True Beauty, It’s Ok Not to be Ok, and Itaewon Class. Let me know if there are any other k-drama recipes you want me to recreate.
Faqs
How long do Korean bean sprouts last?
You can store your Korean Bean Sprouts Side Dish in an airtight container in the refrigerator for up to 3 days. Keeping them in a sealed container helps maintain their freshness and ensures they remain tasty throughout this period.
What is Korean bean sprout made of?
Korean bean sprouts can be made from both soybean and mung bean sprouts. While mung bean sprouts are easier to find in US markets, both types are popular in Korea. When selecting sprouts, look for nice, crisp ones with a shiny white stalk and a bright yellow tip. Avoid any that look droopy, brown, or soggy.
Are Korean bean sprouts good for you?
Korean bean sprouts are not only delicious but also very healthy. They are loaded with vitamins and minerals, making them a great source of plant-based protein and fiber. Additionally, they are incredibly low in calories, making them a nutritious addition to any meal.