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When I followed this tip I found on a website (I can’t even remember where), I was so surprised that I could create the taste that I could get from my mum’s food.Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste ( gochujang: 고추장), and usually a bit of seasoned raw beef, too ( yukhoe: 육회).īibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together. Although the cooking process is very easy, making it tasteful is another story. Once you are able to cook soybean sprouts adequately – crispy but well cooked, the rest step is soooooo easy. That’s it! Too easy? Yes, it is that easy! Yet, it is the best cooking method I have recognized so far.ĬOOKING FLAVOURFUL SIDE DISH USING BEAN SPROUTS All you need to do letting is cooked with the moisture left after washing in low heat for seven minutes. First, wash them thoroughly and then place them into the pot without water. Here, I found a better way of cooking that you will never fail!Ĭan you see the photo on the left? It shows how the cooked soybean sprouts look like. But it is okay to let it be boiled entirely without a lid. If you open the lid before they are cooked well, you will smell a bit of fishy-like odours.

People recommend boiling them in hot water either with or without a lid during the whole cooking time. The round tip of soybean sprouts can cause a bit of odd taste if you do not cook them in a proper manner. TIPS TO COOK KOREAN BEAN SPROUTS SIDE DISH! COOKING BEAN SPROUTS: So simple and easy! Of course, you do not miss sesame seeds on Korean Side Dishes or in another name Korean Namul Banchan. It is also used as the main ingredient of Korean Bibimbap. This is how my mum used to cook a side dish with soybean sprouts. There is a way of cooking them like Kimchi, but today I will make a clean side dish using only salt & pepper along with sesame oil. MAIN INGREDIENTS OF KOREAN BEAN SPROUTS SIDE DISH Made of soybeans, eating soybean sprouts helps the activation of estrogen receptors in your body: The Nutrition in Soy Bean Sprouts. Soybeans have natural plant compounds called isoflavones. On top of these benefits, soybean sprouts are also known to be high in isoflavone content. You may wonder if these tiny spouts have any nutritional value, but here you go! Soybean sprouts are a good source of protein, vitamin B, vitamin, pantothenic acid and Zinc. If they look beautifully yellow on the tip and have no or less brown on the tale, they are fresher. To buy fresh soybean sprouts, look at the tip and the tail. You can purchase them in any Korean grocery shop or sometimes in Asian grocery marts as well. I love the clean flavour of soup when they are used in it.

People enjoy the large bean on the tip for added texture and nuttiness. Soy Bean Sprout in Korean is ‘ Kongnamul.’ They’re commonly eaten cooked and served as the main ingredients of the soybean sprouts soup, as the garnish on the rice, stew and casserole, or as a side dish. Unlike typical mung bean sprouts that are widely used in Asian cuisine, soybean sprouts are unique ingredients found only in Korean cuisine. If you are a vegan and lover of soybean, explore this unique taste! It goes well with a bowl of rice, adding delicious crunchiness and texture to your meal. Korean Bean Sprouts Side Dish is made with unique soybean sprouts grown in Korea.