Braised Kimchi and Bean Sprouts recipe - ingredients, nutrition and when to eat it
This homestyle side dish gently cooks kimchi and bean sprouts in a small amount of broth, preserving their crunch while bringing out a spicy, savory flavor.
This homestyle side dish gently cooks kimchi and bean sprouts in a small amount of broth, preserving their crunch while bringing out a spicy, savory flavor. It goes well with rice and is perfect for lunch or dinner when you want something simple and warming.
Vegetables · 20 minutes to cook
Nutrition (per 476g serving): 158.6 kcal · protein 10.9g · carbohydrate 19.2g · fat 4.7g · sodium 957.1mg
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: Once you add the bean sprouts, avoid opening the lid too often, as this can leave them tasting grassy.
Tips: Adjust the soy sauce at the end based on how fermented and salty the kimchi is.
Tips: Leave a little extra broth so you can mix it into your rice.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Soybean sprouts — 150 g
- Onion — 50 g
- Green onion — 10 g
- Garlic — 1 clove
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Water — 0.8 cup