Korean Soybean Sprouts (kongnamul-muchim)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 198.5 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.6 g

View full nutritional breakdown of Korean Soybean Sprouts (kongnamul-muchim) calories by ingredient
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Introduction

This healthy recipe is from Maangchi's Real Korean Cooking (I needed the calorie count). It is so quick and easy to make plus you can make a large batch and eat it over a few days. Make it spicy or skip the red pepper for a crunchy sesame flavor. This healthy recipe is from Maangchi's Real Korean Cooking (I needed the calorie count). It is so quick and easy to make plus you can make a large batch and eat it over a few days. Make it spicy or skip the red pepper for a crunchy sesame flavor.
Number of Servings: 4

Ingredients

    16 oz (500g) soybean sprouts, washed
    2 clove garlic, minced
    1 medium scallion,
    1 tsp Korean Hot Pepper Paste (optional)
    1 tsp Less Sodium Soy Sauce
    2 tsp Sesame Oil
    2 tsp Sesame Seeds

Directions

Bring a large pot of salted water to boil. Add sprouts and cook for about 10 minutes. Remove and drain.
Mix together last four ingredients. Pour over the top of salad and mix well. Top with scallions and sesame seeds and serve fresh or chilled.
Last for 2-3 days in the fridge.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MSKNEENIE.

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