Seasoned Bean Sprouts with Broth recipe - ingredients, nutrition and when to eat it
Blanched bean sprouts are tossed with Korean soup soy sauce and sesame oil, then moistened with a little of the blanching water.
Blanched bean sprouts are tossed with Korean soup soy sauce and sesame oil, then moistened with a little of the blanching water. The sprouts stay crisp while soaking up a savory, nutty saltiness, making this a lovely side dish for rice.
Side dishes · 10 minutes to cook
Nutrition (per 176.3g serving): 96.6 kcal · protein 7.9g · carbohydrate 5.6g · fat 4.8g · sodium 604.5mg
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: Opening and closing the lid while the bean sprouts cook can leave them with a raw, beany smell.
Tips: Adjust the seasoning by adding the soup soy sauce a little at a time, and don’t pour in too much blanching water at once.
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Ingredients (1 serving)
- Bean sprouts — 150 g
- Soup soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Blanching water — 1 Tbsp