MUNGBEAN SPROUT RECIPES

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SUKJU NAMUL (MUNG BEAN SPROUT SALAD) RECIPE | ALLRECIPES



Sukju Namul (Mung Bean Sprout Salad) Recipe | Allrecipes image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories     Salad    Vegetable Salad Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

  • Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  • Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  • Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, CarbohydrateContent 71.9 g, FatContent 2.6 g, FiberContent 18.7 g, ProteinContent 27.3 g, SaturatedFatContent 0.6 g, SodiumContent 314 mg, SugarContent 7.7 g

GINGERY MUNG BEAN SPROUTS PANCAKE RECIPE | ALLRECIPES



Gingery Mung Bean Sprouts Pancake Recipe | Allrecipes image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Kaoru

Categories     Side Dish    Vegetables

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 1 pancake

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, CarbohydrateContent 55.1 g, FatContent 10.6 g, FiberContent 8.1 g, ProteinContent 13 g, SaturatedFatContent 1.7 g, SodiumContent 1474.3 mg, SugarContent 8.1 g

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