KOREAN BEAN SPROUT RECIPES CRACK

You can find bean sprouts (sometimes known as mung bean sprouts) at most grocery stores or specialty markets. Literally takes about 15 minutes for a healthy, summery side dish. The soup can be refrigerated for up to 4 days.Ever been served a bean sprouts salad in a Japanese restaurant while waiting for sushi at the sushi bar? If not, then you're missing out! This Japanese Bean Sprouts Salad is so easy and quick to prepare. Serve with rice, kimchi, a few more side dishes (if desired). Ladle into individual soup bowls, top each serving with sesame seeds powder. Remove from the heat and stir in the sesame oil.Stir in the salt to taste, green onion, and cook for another minute.

KOREAN BEAN SPROUT RECIPES CRACK

It may boil over while cooking, just crack the lid if it does.

Cover and cook for 30 minutes over medium high heat.

Add the water, dried anchovies, garlic, onion, gochu-garu, soy sauce, and fish sauce.

Place the soybean sprouts in a large pot.

Place the anchovies in a stock pouch or tie them up in a piece of cheesecloth.

2 to 3 tablespoons toasted sesame seeds, ground.

2 teaspoons kosher salt (or more or less to your taste).

1 tablespoon (or more or less) gochu-garu (Korean hot pepper flakes).

8 large dried anchovies with the heads and guts removed.

1 pound soybean sprouts, washed and drained.

I was raised on it so I am so happy to share my delicious life with you, too. White fluffy rice, soybean sprouts soup, and kkakdugi mixed together, I can’t compare it to any more delicious food in the world. Whenever I go to the Korean grocery I always buy soybean sprouts and make this soup, and I always have it with kkakdugi (cubed radish kimchi), even if I have to make it with just one small radish! The kkakdugi needs to be well-fermented, juicy, spicy, and sour. I remember she used MSG at the end which was usual in those days, but my version doesn’t have it.Ī tip for vegetarians is to use vegetarian stock instead of anchovy broth and to use soy sauce instead of fish sauce. My mom’s soup was not spicy but my aunt’s was spicy and more savory. One of the dishes she made was this soup. It was really a wonderful time for me and a great memory. I didn’t want to let her down by complaining. It was a little painful but I didn’t say anything.

She used to say, “oh, cute!’, then she squeezed my baby finger so tightly. She gave me a lot of love, made me delicious meals and took me to the theatre with my uncle. She didn’t have any children of her own so she was waiting for the moment I arrived.

When I was in elementary school in Korea I used to go to my aunt’s house during vacation. The recipe is basically the same as this one, but the video quality is much better and I can write a better recipe now, having written 2 Korean cookbooks since then! I made a video for this recipe in 2009 soon after I moved to the US from Canada.

These days you can find soybean sprouts in many non-Korean grocery stores too, or you can grow your own. I often wonder if other cultures have a soup like this? It’s so important and central to Korean food that whenever you visit any Korean grocery store in any part of the world, they always stock soybean sprouts. The soup is irresistible with savory broth and nutty crispy soybean sprouts. This soybean sprout soup is not only an everyday Korean staple, it’s also well-known among Koreans as a hangover cure soup, along with dried pollock soup (bugeoguk). Today’s recipe is for kongnamulguk (soybean sprout soup), which is one of the most common, typical, and popular Korean soups, made with soybean sprouts in a delicious, savory broth.Īs you know, a Korean meal is composed of rice, soup or stew, and side dishes, so soup has a very important role in Korean cuisine.

Korean bean sprout recipes