Stir-Fried Mung Bean Sprouts with Kimchi recipe - ingredients, nutrition and when to eat it
This side dish is made by quickly stir-frying crisp mung bean sprouts with tangy kimchi over high heat.
This side dish is made by quickly stir-frying crisp mung bean sprouts with tangy kimchi over high heat. It goes well with rice and is an easy choice for a simple meal.
Side dishes · 10 minutes to cook
Nutrition (per 231.3g serving): 120.9 kcal · protein 4.6g · carbohydrate 9.1g · fat 7.9g · sodium 391.8mg
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 sprouts, avoid stir-frying them for too long so they stay crisp and release less liquid.
Tips: If the kimchi is salty, you may not need to add any extra salt.
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Ingredients (1 serving)
- Mung bean sprouts — 150 g
- Napa cabbage kimchi — 70 g
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp