Kimchi and Soybean Sprout Stir-Fry recipe - ingredients, nutrition and when to eat it
This crunchy side dish is made by stir-frying well-ripened kimchi with soybean sprouts. The tangy kimchi and fragrant sesame oil make it a great match for rice.
Side dishes · 10 minutes to cook
Nutrition (per 242g serving): 164.3 kcal · protein 7.5g · carbohydrate 9.2g · fat 10.9g · sodium 551.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To keep the sprouts crunchy, avoid lifting the lid often while they cook.
Tips: If the kimchi is salty, add a little more water and skip any extra seasoning.
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Ingredients (1 serving)
- Aged kimchi — 80 g
- Soybean sprouts — 120 g
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 2 Tbsp