Thursday, March 8, 2012

Soybean Sprout Namul (Banchan: Korean Side Dishes)

This is the next post in my Korean banchan (side dishes) series. The last recipe featured Korean Chive Sangchae, basically a marinated chive salad.

Namul dishes usually refer to steamed or stir-fried vegetables, and the soybean sprouts are quickly boiled and then stir-fried for just  a bit. Here is a picture of the washed, untrimmed beansprouts.



Soybean Sprout Namul

Ingredients
  • 2 cups organic soybean sprouts
  • Olive oil
  • Korean chili powder, to taste
  • Black pepper, to taste
  • 2 tsp sesame oil
Directions
  1. Wash the beansprouts and trim off the ends. (That’s the time-consuming part of this dish)
  2. Bring a pot of water to boil and add a little salt, add the beansprouts and boil them for 3 minutes.
  3. Spray a frying pan with vegetable oil and add the drained beansprouts and sauté for about 30 seconds.
  4. Add the chili powder and black pepper and stir well.
  5. Drizzle with a little sesame oil.
  6. Chill before serving.



You can make this dish as spicy or mild as you like. I usually adjust the spiciness depending on how hot the other dishes we are eating are.

Questions: Have you ever had beansprouts? If so, how were they prepared? Did you like them?

Be well,
Andrea

28 comments:

  1. Looks delicious. And I love how simple it is.

    ~Cindy

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  2. I love bean sprouts, but haven't had them like this. They look terrific!

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  3. I am loving this series. I am wondering if I could make the chive dish with regular chives or if there is a better substitution? I might have to look for some Korean chili powder next time I'm in the city.

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    1. I've never tried to make the chive salad with regular chives. The texture of Korean chives is quite different from regular chives. I think the dish would be quite different, but I can imagine it to be good.

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  4. for being Korean, I certainly don't know how to cook many Asian inspired dishes! I do like bean sprouts, though. Sometimes just raw on sandwiches = delish.

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  5. I didn't even know soybean sprouts existed! I am going to search for these now. This recipe sounds amazing!!
    Have a wonderful weekend Andrea.

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    1. Thanks! Have a great weekend, too!

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  6. That looks amazing Andrea. I have only had bean sprouts in Pho but I like them like that. This is an great series and I am learning so many new things. Thanks for posting all of this.

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    1. Glad you are enjoying the series! :)

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  7. This looks great! I have never had anything like this dish. Sounds excellent! So glad you shared.

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  8. Terrific side dish, I easily serve it with the cod I have waiting in the frig!

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    1. Thanks! Would be a nice combination!

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  9. One of my fave banchan staples. Love the crunch and the hit of heat.

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    1. Yes, the crunch and heat are what makes this dish! :)

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  10. I love the idea of stir fried bean sprouts,but never would have imagined eating them this way. Sounds delicious though, and I'm also intrigued by your marinated chives. So fun to learn new veggie dishes to make! Have a wonderful week Andrea :-)

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    1. Thanks! :)

      Have a great week, too!

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  11. silly question, are all bean sprouts soybean sprouts?

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    1. I think a lot of the sprouts you can buy are soybean sprouts, but many beans (and seeds) can be sprouted, and I remember sprouting lots of different beans and seeds when I was young, many, many years ago.... ;)

      I believe other popular bean sprouts are mung bean sprouts.

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  12. Andrea, like the simplicity of this dish, so tasty and healthy :)
    Hope you have a great week ahead!

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  13. I usually just put bean sprouts in salad. They taste good, and they cost *much!!!* less at the Asian grocery store. I don't think my husband and I could ever agree on the spiciness of this dish you show above. :D

    :-) Marion

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    1. I love it really spicy, my husband not so much... :)

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  14. This is one of my absolute favorite banchan dishes, this is going to the top of my list.

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    1. I love it, too. In fact, I can eat it all by itself... :)

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