Name: Kongnamool (Korean Soybean Sprouts)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tablespoons Korean chile powder; 1.5 teaspoons garlic, minced; 0.3 cup chopped green onion; 2 teaspoons rice wine vinegar, or to taste; 0.3 cup sesame oil; 2 teaspoons sesame seeds; 2 tablespoons soy sauce; 1 pound soybean sprouts

Health score

24%

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Side Dish

15 min.

173kcal

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Discover the Flavorful World of Kongnamool (Korean Soybean Sprouts)

Embark on a culinary journey with Kongnamool, a delightful Korean side dish that promises to elevate your dining experience. This vibrant recipe is not only vegetarian, vegan, gluten-free, and dairy-free but also comes together in just 15 minutes, making it a perfect addition to your weeknight meals.

Packed with 173 calories per serving, Kongnamool is a nutritious choice that serves 4. Its unique blend of spices and fresh ingredients creates a symphony of flavors that will captivate your taste buds. The star of this dish, soybean sprouts, are cooked to perfection and seasoned with a tantalizing mix of Korean chile powder, garlic, and sesame oil, among other ingredients.

Prepare to be amazed by the simplicity and elegance of Kongnamool. Whether you're a seasoned cook or just starting out, this recipe is designed to impress. So, gather your ingredients, and let's get cooking!

Ingredients

2 tablespoons to-ban-jan
1.5 teaspoons garlic minced
0.3 cup spring onion chopped
2 teaspoons rice vinegar to taste
0.3 cup sesame oil
2 teaspoons sesame seed
2 tablespoons soya sauce
1 pound sprouts

Equipment

bowl
whisk
pot
colander

Directions

Bring a large pot of lightly salted water to a boil.
Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds.
Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce.
Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Nutrition Facts

Calories173kcal

Protein13.5%

Fat73.91%

Carbs12.59%

Properties

Glycemic Index

40.5

Glycemic Load

0.31

Inflammation Score

-8

Nutrition Score

11.650434856829%

Flavonoids

Kaempferol

0.09mg

Myricetin

0.02mg

Quercetin

2.61mg

Nutrients percent of daily need

Calories:173.06kcal

8.65%

Fat:15.5g

23.85%

Saturated Fat:2.18g

13.66%

Carbohydrates:5.94g

1.98%

Net Carbohydrates:2.01g

0.73%

Sugar:0.83g

0.92%

Cholesterol:0mg

Sodium:576.5mg

25.07%

Alcohol:0g

100%

Alcohol %:0%

100%

Protein:6.37g

12.74%

Vitamin K:53.62µg

51.07%

Vitamin A:1424.27IU

28.49%

Manganese:0.38mg

19.04%

Fiber:3.92g

15.69%

Copper:0.28mg

13.99%

Vitamin C:10.85mg

13.15%

Iron:2.25mg

12.51%

Folate:48.57µg

12.14%

Vitamin B2:0.2mg

11.93%

Vitamin E:1.78mg

11.85%

Phosphorus:113.5mg

11.35%

Magnesium:45.24mg

11.31%

Zinc:1.37mg

9.13%

Vitamin B6:0.17mg

8.3%

Vitamin B1:0.12mg

7.67%

Vitamin B3:1.45mg

7.25%

Vitamin B5:0.72mg

7.2%

Calcium:67.72mg

6.77%

Potassium:213.16mg

6.09%

Selenium:2.12µg

3.03%

Side Dish Onions Beans Gluten Free Dairy Free Lacto Ovo Vegetarian Vegan Asian Korean

Source:Allrecipes