Kimchi and Mung Bean Sprout Stir-Fry recipe - ingredients, nutrition and when to eat it
This crisp side dish is made by quickly stir-frying kimchi and mung bean sprouts over high heat.
This crisp side dish is made by quickly stir-frying kimchi and mung bean sprouts over high heat. The kimchi’s tangy flavor goes well with the sprouts’ fresh crunch, making it a good match for rice.
Side dishes · 10 minutes to cook
Nutrition (per 268.3g serving): 130.8 kcal · protein 5.1g · carbohydrate 10.8g · fat 8g · sodium 557mg
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: If you stir-fry the sprouts for too long, they may release a lot of water and turn soft.
Tips: If the kimchi is salty, you can simply stir-fry it with the sprouts without adding extra seasoning.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Mung bean sprouts — 150 g
- Cooking oil — 1 tsp
- Green onion — 0.3 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp