Classic Korean Vegetable Side Dish: Soy & Myung Beans Sprouts (콩나물-숙주나물무침) Includes A SIMPLE BiB
As you may already know, Korean meals typically consists of a variety of sides dishes that are served along with the main entree. And, many of these side dishes are vegetables! Soy Bean Sprouts and Myung Bean Sprouts are common Korean vegetable sides dishes that are enjoyed by many. These sprouts are well known for its CRUNCHY, JUICY, and CLEAN taste that compliments perfectly with rice. I, personally, like to serve these vegetable side dishes with non-Korean dishes, too! Thy are prepared with minimal oil and simple ingredients that you can make easily at home.
This video recipe includes How To Make A SIMPLE BiBimBop.
FUN FACTS: "BiBim" translates to "To Mix," "Bop" translates to "Rice/Meal"
While many non-Koreans are introduced to BimBimBop with the "proper" version that includes at least a dozend toppings, it is common to find many Korean households that would enjoy BiBimBop as a simple way to recycle leftover vegetable side dishes (i.e. as an easy meal/snack where you throw in rice in a large mixing bowl with whatever leftover side dishes are left in the refrigerator). My personal memories are staying up late, watching TV with my cousins, and us just eating the BiBimBop straight from the large mixing bowl with out spoons! And after we were done with eating the big bowl of BiBimBop, we would then move on to having Korean packaged snacks...YUM!
So, you can use these bean sprouts to create a simple BiBimBop at home using a variety of your favorite items from the refrigerator OR the items I list below. ENJOY!
Below you'll find the following:
- YouTube video for this recipe
- Ingredient List
- Amazon.com Links For Ingredients & Suggested Kitchen Gadgets
- Recipe Instruction
- Other suggested video recipes that would compliment this video
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YouTube Video #22: Korean Soy & Myung Bean Sprouts Sides W SIMPLE BiBimBop Recipe
INGREDIENTS
Bean Sprouts
(Serving Size 3 - 6 Adults)
- 1 lb Soy Bean Sprouts
- 2 finely minced garlic cloves
- 1 scallion/green onion (including the white part of the stalk), finely chopped
- 1 Tbsp olive oil
- 1/3 Tsp Toasted Sesame Seed-Salt
- 3 pinches (generous) of Kosher salt (approximately 1/2 tsp), adjust to taste
- 1 pinch of Black Pepper (less than 1/8 tsp)
Myung Bean Sprouts
(Serving Size 3 - 6 Adults)
- 1 lb Myung Bean Sprouts
- 2 whole garlic cloves
- 1 scallion/green onion (including the white part of the stalk), finely chopped
- 1 Tbsp olive oil
- 1/3 Tsp Toasted Sesame Seed-Salt
- 1/4 Tsp Sesame Oil
- 3 small pinches of Kosher salt (approximately less than 1/8 tsp), adjust to taste
- 1 pinch of Black Pepper (less than 1/8 tsp)
- Extra salt for the salt-bath when blanching
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
Sesame Seed Salt
Olive Oil Greek medal winner
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
Spicy World Peppercorn (Whole)-Black Tellicherry
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
Clean Ones 513017 500 Count Disposable Poly Gloves
Ingredients For Your SIMPLE BiBimBop At Home:
Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)
CJ Premium Roasted Seaweed Snack 5g -(Pack of 8)
Jayone Seaweed, Roasted and Lightly Salted, 24 Count
Korean Pre-made Microwavable Rice:
CJ Cooked Budding Sprouted Brown Rice
CJ Hetbahn Cooked White Rice, Gluten-Free, Vegan
Suggested Kitchen Gadgets
Premium Locking Stainless Steel Kitchen Tongs for Cooking by Integrity Chef - Set of 2 Cooking Tongs with Silicone Tips
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
Tramontina 80116/018DS Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Covered Deep Saute Pan, 5-Quart, NSF-Certified
All-Clad 4404 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saute Pan with Lid/Cookware, 4-Quart, Silver
Tramontina 80116/041DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Covered Stock Pot, 8-Quart, NSF-Certified
All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware
Wusthof Classic 8-Inch Chef's Knife
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
RECIPE INSTRUCTIONS
Soy Bean Sprouts Side Dish
- Prewash your sprouts under running water, in a large bowl. Use a strainer to drain. Let it drain naturally for 5 minutes or so. It is perfectly fine that your sprouts are "wet" when you saute it.
- Preheat your large skillet pan to high on your stove top. Wait a minute or two until the skillet is HOT. Then add the olive oil and the bean sprouts. Keep the heat at high. Spread the bean sprouts around the pan, add the salt, garlic, and gently toss with the tong. (Don't over salt now. You can always add more later when you sample it.) Keep on gently tossing with the tong for about 60-90 seconds. By now, you should start to see the sprouts "wilting/sweating." Then lower the heat to medium and add the scallions. Gently toss with the tong for another 30-60 seconds. Add the sesame seeds and then quickly transfer to a serving bowl.
(TIP: It is critical that you transfer the cooked bean sprouts to a serving bowl immediately so it can begin to "cool down." IF you let the cooked bean sprouts hang-out /cool-down in the pan, it will end up overcooking. This bean sprout dish is meant to be served so that it is still crunchy, but if you let it sit in the pan, it will not be crunchy.)
- Once the sprouts are transferred to a serving bowl, add the black pepper and mix gently while spreading the bean sprouts around the bowl to help it cool down.
- Now, have a taste! If it isn't salty enough, all some more salt according to your preference.
Once the sprouts have completely cooled down to room temperature, store any leftovers in the refrigerator. Best to consume within two days. You'll also notice that there will be some "juice"after hanging out in the refrigerator. Make sure to add this juice to your BiBimBop because it will add more taste and "soften" the rice in the BiBimBop.
Myung Bean Sprouts Side Dish
- Prewash your sprouts under running water, in a large bowl. Use a strainer to drain.
- In a large pot (at least 4-5 guarts size), fill half way with water. With the lid on, bring it to boil on high heat.
- Once the water is boiling/steaming, remove the lid and the salt to create a salt-bath. How much salt to add, add enough so that when you taste it, it should be salty. Then add the sprouts and make sure it is fully submerged in water. (The stove top heat remains HIGH.)
- Add the 2 garlic cloves to the pot.
- DO NOT blanch for more than 1 minute. Even if you feel like it should blanch longer. By the time the bean sprouts are washed and squeezed to remove the excess water, the sprouts will become more "wilted."
- Set the blanched garlic cloves aside.
- Transfer the sprouts from the pot, using a hand strainer, to a large bowl with cold water. You don't need to create an ice bath because as soon as you strain out all the sprouts from the pot, you'll need to bring it over to the sink and wash it with cold running water. Transferring from a large bowl of cold water to a strainer, 2 - 3 times. AND it is ok that the sprouts are room temperature by the time you are done washing them. The sprouts should NOT be ice cold when you are done washing them. Let is drain in a strainer.
- Take a small amount that fits into your palm and using both hands, gently squeeze the excess water (as shown in the video). Remember, you don't want to aggressively over squeeze the sprouts and squeeze out the natural juices of the sprouts. Our goal is to just simply remove the excess water from blanching and washing.
- Once you are done squeeze the sprouts, shake them to detangle and loosen in a large mixing bowl.
- Add the garlic (finely minced), salt, black pepper, sesame oil, sesame seeds, and scallions/green onion to the sprouts and gently mix well.
- Now, have a taste. If it is not salty enough, add more according to your preference.
Once the sprouts have completely cooled down to room temperature, store any leftovers in the refrigerator. Best to consume within two days. You'll also notice that there will be some "juice"after hanging out in the refrigerator. Make sure to add this juice to your BiBimBop because it will add more taste and "soften" the rice in the BiBimBop.
TO MAKE THE SIMPLE BiBimBop USING THESE SPROUTS:
If you haven't watched my video #3: Korean Rice 101 For HANGRY Souls, please do check it out.
IF you are in a pinch and can't make Korean rice, you can use the Korean pre-made microwaveable rice (Amazon.com link for this is listed above).
Add some Korean rice to a bowl (YES! Korean rice is a MUST because Korean rice is completely unique and different from other asian rice), add some of the sprout on top of the rice. I personally like to add some avocado for that creamy taste, some scrambled eggs for the protein, Korean toasted seaweed for its subtle saltiness, and 1/2 tsp (or more if you'd like) Korean red pepper paste (GoChuJang) for a bit of that garlic spicy kick. AND of course, I would definitely add some KIMCHI and a little bit of KIMCHI JUICE (1-2 tbsp). You can also drizzle some sesame oil, too. If you want to take it up a notch, you can add some Korean BulGoGi (beef, chicken, pork or mushroom bulgogi).
Mix gently with a spoon and enjoy your simple BiBimBop!
Please check out my Korean BulGoGi video recipe #4 below that includes non-spicy and spicy BulGoGi marinades for beef, chicken, pork and mushrooms.