Mung Bean Sprout Kimchi recipe - ingredients, nutrition and when to eat it
Mung bean sprout kimchi is a side dish made by lightly tossing crisp mung bean sprouts with red pepper powder and garlic seasoning.
Mung bean sprout kimchi is a side dish made by lightly tossing crisp mung bean sprouts with red pepper powder and garlic seasoning. Its cool, spicy flavor pairs well when served with meat and rice, or when your appetite is low.
Vegetables · 15 minutes to cook
Nutrition (per 186g serving): 102.3 kcal · protein 5g · carbohydrate 9.5g · fat 6g · sodium 167.5mg
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: Cook the mung bean sprouts for no more than 2 minutes, as overcooking reduces their crisp texture.
Tips: If they are too wet, let them cool completely and gently press out the excess moisture so the seasoning doesn't become watery.
Tips: For a cooler, fresher flavor, refrigerate them for about 20 minutes before serving.
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Ingredients (1 serving)
- Mung bean sprouts — 150 g
- Garlic — 1 tsp
- Korean chili flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Scallions — 1 Tbsp