Growing bean sprouts at home for pennies in just a week

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This light and refreshing Bean Sprout Salad takes only 10 minutes khổng lồ make! It’s crunchy, nutty, & so addicting! It’s a perfect side dish for Asian meals!

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Do you need one more side dish that goes well with Asian food? Bean sprout salad is a great side dish or salad recipe that’s very easy, economical, and healthy! I like serving bean sprout salad with BBQ, Japanese meal, or any Asian style meal. It’s great bento filler too if you need just one more dish!

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Bean Sprout Salad – Namul ナムル

Namul (나물) refers khổng lồ Korean seasoned vegetable dish. In Japan, we enjoy many Korean or Korean-inspired dishes.

The bean sprout salad is a pretty common dish housewives in nhật bản make. We gọi this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is sukju-namul.

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My family enjoys this dish on hot summer days as I like to make bean sprout salad ahead of time và chill in the refrigerator before serving. Here are some cooking tips for this very easy recipe.

Cooking Tips for Bean Sprout Salad

1.Removing Brown & Stringy Roots

When you learned how khổng lồ cook, did you learn to lớn remove the brown part & stringy root part of bean sprouts? My mom taught me to vì that when she asked me lớn prep bean sprouts.

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Growing up in Japan, helping my mom in the kitchen simply meant prep work, not actual cooking. Maybe because I wasn’t so enthusiastic about cooking. I remember being in the kitchen (doing all the prep work) which was a chore more than anything.

Washing dirty dishes và drying them (no dish washer), prepping ingredients (like washing & peeling vegetables), wrapping hundreds of gyoza… I think my daughter is way more enthusiastic about cooking as a 9-year-old than I was back then.

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After many many years later, when I was cooking my own meal in my apartment kitchen in the US, I realized that I learned so much about basics of cooking through my ears and eyes from those “prepping” days in my mom’s kitchen.

Back khổng lồ the recipe. So what’s the reason why we remove those brown parts và stringy roots? It is because that bean sprouts taste much better without them. You may not notice the subtle difference if the bean sprouts were prepped with strong flavorful sauce or ingredients, but you will notice the cleaner flavor and texture when you eat them raw or with simple seasonings.

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Recently, I did learn that the stringy part is nutritious. Lớn me it’s the perfect excuse to skip removing brown/stringy parts, doesn’t it?

2. Blanch Bean Sprouts for 1.5 Minutes

This probably depends on each person’s preference but my suggestion is lớn cook for just one và a half minutes. After draining, the bean sprouts will continue to lớn cook with remaining heat. You can adjust the timing slightly but it should be between 1 khổng lồ 2 minutes.

3. Drain Water Well

You don’t want to lớn dilute the seasonings, so make sure lớn drain well before adding bean sprouts to lớn the sauce. Also, bean sprouts tend khổng lồ go bad fast; so avoid soaking them in water especially if you want to lớn keep them a bit longer.

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