#Bean sprout nutrition how to#

#Bean sprout nutrition how to#

In the step by step instructions on the site, it also never explicitly says to cook the rice, but it does say to prepare the sauce for the rice while the rice is cooking (for step 5) after a section that describes how to cook the rice in a pot, which is why I know when to cook the rice. There’s no indication between steps 4 and 5 in the printable instructions that the rice should start cooking at that point. My dad tried making it for me the other day but kind of messed up because I printed the instructions for him. However, I thought I’d point something out that I hadn’t noticed before.

You can use ground pork instead of beef or mix half and half.

I personally don’t like adding random ingredients to recipes just for color or texture so please try this authentic recipe first before you go and add other stuff. I don’t think it can hurt but it’s definitely not a traditional recipe.

Add shitake or oyster mushrooms and julienned carrots.

But for me, I like having the sprouts on top because it leaves them more crunchy. And the sprouts tend to get a little burnt at the bottom which some people don’t like. However, in recent times with the use of the electric rice cooker, the moisture and the taste gets pretty much sealed as it cooks. There were two reasons for this: one is that there is no chance of the sprouts getting a fishy smell this way since it was buried under the rice two is that the sprouts will lose less moisture. And the sprouts were spread at the bottom of the pot first before the rice was added.

Traditionally, kongnamul bap was made in a huge iron pot over a wood burning stove.

To make it low carb, make brown rice and add lot more soybean sprouts than rice. Make the sauce then assemble your bowl with rice then the sprouts on top.Cook the rice separately as usual but maybe a tiny bit less water.It should cook the sprouts but still have a little soft crunch. If you find the rice a little too mushy, you can cook the soybean sprouts separately in a pot with about 2/3 cup water + bag of sprouts + a little salt for about 6 minutes on medium heat.COOKING soybean sprouts and rice SEPARATELY (Great for making it low carb).Rice with Korean Soybean Sprouts (Kongnamulbap) kongnamul Bap recipe Variations Prepare the ground beef by mixing in all the seasonings and then stir frying the beef on medium heat until fully cooked. Step by Step Instructions for Rice with Soybean Sproutsġ. 1 tsp chopped fresh green chili (optional).2 tsp ~ 1 T red chili powder (to taste).1/3 lb seasoned, cooked ground beef (or thinly sliced beef strips).Note that 1 rice measuring cup is actually equivalent to 3/4 C in standard volume measurements. 3 cups* short grain rice *The cup here is a measuring cup that comes with rice cookers which is meant only to work with the water level measurements given inside the rice cooker.Servings: 4 Ingredients for Kongnamul Bap If you can, buy ones that are organic or grown naturally which usually look thinner and smaller. The ones you buy in the US are probably fine but just in case, be suspicious if the white part below the bean is very chunky and looks especially long – like as if it was on steroids compared to other brands. There were some concerns a few years ago in Korea about soybean sprouts that were grown using pesticides and other chemicals. I guess you can say it is my Korean comfort food. Maybe I just took it for granted since we had it quite often.But, after I started living in the US, it became one of those dishes that I really started to miss. as a kid, for me, it wasn’t as exciting to me as kalbi or pork belly. This is one of those dishes that was part of almost every Korean home when I was growing up. The head (the bean part) contains a lot of protein and the root part provides fiber.Īnother way to eat these healthy and tasty sprouts is in a complete meal with rice (Kongnamul Bap). Nutritionally, soybean sprouts contain tons of vitamin C and are also a good source of vitamin Bs, thiamine and folate. They are also great in soups and stews and Koreans swear that Kongnamul Guk(soup) will cure the common cold. If you have ever been to a Korean restaurant, you probably had a side dish made from these soybean sprouts (콩나물 Kongnamul).

Kongnamul Bap (콩나물밥 Soybean Sprouts with Rice)