Mix bean sprouts with onion, cucumber and tomatoes in a serving bowl. Clean the sprouts in the water and remove all the yellowish shells off the heads. No gift befits the food-obsessed people in your life like a cookbook. Get Recipe. You can keep it for maybe 2-3 days at most. You can adjust the timing slightly but it should be between 1 to 2 minutes. You will be surprised how frequently Namul appears in Japanese household… Yeah, it’s not a common dish to serve in traditional Japanese restaurants, but bean sprouts are cheap, and go bad quickly, so it’s kind of budget-friendly ingredients for home cooks. . All images and content on this site are copyright protected. Thank you so much, this is a great thing to learn for me as I love bean sprouts. When done, toss the bean sprouts in the liquid first, then strain them out. Please read my disclosure policy for details. 3 tablespoons fish sauce (or to taste) 3 tablespoons vegetable oil. Congrats! Serves 4. 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. 200 Gram Bean sprouts; 2 Tbsp Carrots, shredded; 2 Tbsp Cucumber, sliced; 2 Tbsp Spring onion, shredded; For the dressing: 2 Tbsp Oil; 1 … 6 tablespoons lime juice (180 ml) 2 teaspoons grated fresh ginger. black pepper to taste. 2 tablespoons fish sauce. How to Make Bean Sprout Salad. I just happen to have the package in the fridge! It’s unfortunate. Required fields are marked *. Hope that helps! 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. Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. Sprouted soybeans are commonly used, although you will need to blanch them longer than your mung bean sprouts (4 to 5 minutes, as opposed to 2 minutes). Thank you for your comment! Rinse the bean sprouts under cold water and drain well. A perfect balance with one of your beef dishes that I tried. 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. 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.. I wanted to know what size bag of bean sprouts you use for your recipe? . 1 tablespoon gochugaru (Korean red chile pepper flakes) 1 tablespoon mirin. Bean sprouts perish quickly, so use them on the same day of purchase for best results. Washing dirty dishes and drying them (no dish washer), prepping ingredients (like washing and peeling vegetables), wrapping hundreds of gyoza… I think my daughter is way more enthusiastic about cooking as a 9-year-old than I was back then. This light and refreshing Bean Sprout Salad takes only 10 minutes to make! Namul (나물) refers to Korean seasoned vegetable dish. 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. Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, and red bell pepper, cashew nuts tossed in a zesty soy-sesame dressing. The tangy oil-and-vinegar dressing coats the mixture well. The bean sprout salad is a pretty common dish housewives in Japan make. Add comma separated list of ingredients to exclude from recipe. Hi Nami! Hi Renee! I find that it helps the sprouts to absorb the seasonings … Hi Nami, I really love this side dish! Bring a pot of lightly salted water to a boil over high heat. After draining, the bean sprouts will continue to cook with remaining heat. Add sesame oil, garlic, salt, … To make lettuce and bean sprouts salad, combine bean sprouts, lettuce, tomatoes and spring onions. Stir baby carrot and green onion into the bean sprouts in the bowl. Place them in a large pot with 1/2 cup of water. You could make seasonings ahead of time and mix as you need too. Thanks again. Should I go thru them and snip of the ends before I put them in the boiling water ? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. When you learned how to cook, did you learn to remove the brown part and stringy root part of bean sprouts? Hi Rejeanne! It also gives a nice reddish hue to the seasoned bean sprouts. Whisk the dressing ingredients and pour over salad. Maybe because I wasn’t so enthusiastic about cooking. Glad to hear you like this recipe! Maybe that’s because I mostly went to traditional Japanese restaurants. -Susan Emery Everett, Washington 1/4 cup sesame oil. I’m so glad to hear you like this recipe! This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice. 1. Bring a pot of lightly salted water to a boil over high heat. This salad doesn’t look like your typical salad with plenty of green leaves and veggies. Add sesame oil, garlic, salt, … I prefer Japanese version much more than Chinese version. The dressing is sweet and sour with a bit of heat from fresh ginger. Toss salad items together. Information is not currently available for this nutrient. Haha I agree with you, it’s a lot of work… that’s why it was my job when I was kid. , Does this dish keep well? Your daily values may be higher or lower depending on your calorie needs. Bean sprout salad is a great side dish or salad recipe that’s very easy, economical, and healthy! So quick and simple to make. It is because that bean sprouts taste much better without them. This probably depends on each person’s preference but my suggestion is to cook for just one and a half minutes. Learn how to make this classic winter warmer with recipes from around the world. The bean sprout salad is a pretty common dish housewives in Japan make. Bean sprouts are have a juicy crunch and … 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. It’s easy to make and even easier to eat! As an Amazon Associate I earn from qualifying purchases. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! This step is optional: I spin dry the cooked bean sprouts in a salad spinner (pictured above) to get rid of the excess liquid. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. Also, bean sprouts tend to go bad fast; so avoid soaking them in water especially if you want to keep them a bit longer. Hi Kazy! [Optional] Remove the brown part and stringy root part. Add comma separated list of ingredients to include in recipe. Editor’s Note: The post was originally published on Jan 23, 2011. The bean sprout salad will keep for 4 days in the refrigerator (but enjoy it sooner!). 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. Love this fresh Korean salad. Just made this to go with dinner tonight! Especially, Mapo tofu. 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. Thank you for trying this recipe Rolanda! Recently, I did learn that the stringy part is nutritious. I’m so glad to hear you enjoyed this recipe! You can substitute Splenda(R) for white sugar, if preferred. 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. Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water. I didn’t know Japanese people eat these namuls much because I never saw any namuls when I visited Japan. 76 calories; protein 3.3g; carbohydrates 9g; fat 4g; sodium 693.8mg. 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 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. STEP-BY-STEP PHOTOS. xo. Thanks, Hi Agnetta! I could live on this salad, I … 2 scallions, chopped. You don’t want to dilute the seasonings, so make sure to drain well before adding bean sprouts to the sauce. I remember being in the kitchen (doing all the prep work) which was a chore more than anything. . You can make it 1 day ahead but you will lose the crisp texture that adds to the taste of the dish. My mom taught me to do that when she asked me to prep bean sprouts. I checked, and the package is 9 oz (255 g), so it’s 4.5 oz (128 g). Your email address will not be published. Back to the recipe. . Use of this website is subject to mandatory arbitration and other terms and conditions, select. This was really good. Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. I had no idea about this I am removing them now and it does make a huge difference in salads. Thank you for trying this recipe! 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? Yes I would do that (I know it’s time consuming but it tastes and looks better). 3 cloves garlic, minced. lettuce and bean sprouts salad recipe | Indian style bean sprout salad in lemon dressing | healthy bean sprout recipe | lemony sprouts salad | lettuce and bean sprouts salad is a nourishing bowl which can be enjoyed as a part of a meal or in between meals. Hi Barbara! Thanks for sharing your recipes with us! I am so happy to see a comment on this very old post. 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. it is an ideal weight loss which is made by just mixing the ingredients without any cooking process involved. Add the bean sprout and green onion/scallion in the bowl and combine all together. I like it so much it will be made often. Drain the bean sprouts in a colander under running water to cool them down. Like can I make it earlier in the week in advance? Cheers from Korea! Gently squeeze the bean sprouts between your hands to get rid of the excess water. Please do not use my images without my permission. a quick and easy healthy salad recipe made with freshly sprouted moong beans with finely chopped herbs and tomatoes. Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad! Very good salad, … but I didn’t take off the roots and the brown bits: too much work ???? Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt). Hello Myong-Sang! Yeah, I add Korean red pepper flakes for Korean version too just for us adults! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Dressed in spicy sesame oil based sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping. Beansprouts in general don’t last too long. Pat dry and transfer to a serving bowl. this link is to an external site that may or may not meet accessibility guidelines. My mom usually add some red pepper flakes on it. You can unsubscribe at any time by clicking the link in the footer of our emails. Hello I love your recipes. Or serve it on the side. Discard the liquid. Got a bag of bean sprouts and made this yummy dish. Ingredients. I never removed the stringy and brown parts from the bean sprouts. Parboil the bean sprouts in boiling water for 2 minutes. Thai Bean Sprout Salad by Sue Lau | Palatable Pastime. Once boiling, add bean sprouts to cook for 1.5 minutes. I’m glad you enjoy bean sprout and the tip about brown parts was helpful. I have a 12oz package but don’t know if your 1/2 package is the same as mine! This recipe likes almost all korean mom’s one. 3. I mix about 2:1 bean sprout salad with kimchi. 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 However, I like Japanese cuisines and found this site very useful. Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, and red bell pepper, cashew nuts tossed in a zesty soy-sesame dressing. Drain. 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 … You saved Korean Bean Sprout Salad to your. Grate the garlic, or use a garlic press to crush the garlic. . Crunchy Summer Salad. This step is optional: I spin dry the cooked bean sprouts in a salad spinner (pictured above) to get rid of the excess liquid. Mom will sometimes add a few radish slices for color. Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. It’s a very simple dish made of beans sprouts, garlic, scallions, toasted sesame oil, sesame seeds, and … ), Hi Tai! Bring back to the boil and refresh mixture in ice water and drain. Drain the bean sprouts in a colander under running water to cool them down. Add in the package of bean sprouts and boil for 1 minute. 2 large cloves of garlic finely chopped. They are blanched briefly before being mixed with finely shredded green onions, sometimes coriander … This Spicy Bean Sprout Salad is the third part of my ramen series. . Your email address will not be published. I have tried a lot of your recipes and shared them with family and friends. Toss the bean sprouts with the scallion, garlic, sesame oil, … Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. Recipe by Namiko Chen of Just One Cookbook. This is an extremely easy home-style salad using the freshest bean sprouts you can find. Reminds me of a light kimchi. Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing. Remove them from the boiling water and rinse the sprouts in cold water. Raw … You may find the best Korean bean salad is made with mung bean sprouts, which perfectly complement the light sesame, garlic, and scallion sauce. Combine baby carrot and green onion in a small microwave-safe bowl. 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. In a medium bowl, combine all the ingredients for the seasonings and mix well. They have tails that are a little dark and little leaves on the other end. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! First, boil the sprouts in boiling water for 2 minutes. 2. So what’s the reason why we remove those brown parts and stringy roots? Here are some cooking tips for this very easy recipe. It's a perfect side dish for Asian meals! Info. Chop them along with tomatoes and chilies. Squeeze bean sprouts with your hands to remove excess water. Oh it’s very casual korean ban- chan(side dishes) series. This Spicy Bean Sprout Salad is the third part of my ramen series. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I like serving bean sprout salad with BBQ, Japanese meal, or any Asian style meal. This post may contain affiliate links. Add 4 cups (1L) or enough water to cover the bean sprouts in a pot and bring to boil. Aww thank you so much for your sweet comment! It might look little but it's more than enough.