Recipes with soybean sprouts

43 recipes. Page 1 of 2

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Yamagata Hiyashiru Chilled Vegetables in Savory Stock

The name suggests a cold soup, but Yonezawa's hiyashiru is really ohitashi: blanched vegetables steeped in plenty of chilled soy-seasoned stock and eaten with their liquid. The stock comes from the water used to soak dried scallop, while porous freeze-dried konnyaku and dried shiitake soak it up. Spinach, cabbage, soybean sprouts, and carrot share the bowl with yukina, a local winter green given only a quick dip in boiling water to keep its snap. An hour to a night in the fridge lets everything take on the broth.

Prep 480min Cook 25min 5 servings

Side dishes Easy

Deulkkae Kongnamul Muchim

The first thing you taste is ground perilla seed (deulkkae), which clings to the sprouts in a pale, nutty coating. The sprouts steam in a little water under a lid rather than boiling, so they stay crunchy and hold less water.

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Prep 10min Cook 8min 4 servings

Rice Easy

Dried Pollock and Bean Sprout Rice Soup

Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory. There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.

Prep 10min Cook 25min 2 servings

Stir-fry Medium

Spicy Live Webfoot Octopus with Bean Sprouts

One bite brings the springy head of webfoot octopus (jjukkumi), its chewy suckered legs and crunchy soybean sprouts. With plenty of gochugaru and cheongyang chilies on top of that, it is properly hot.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Soups Medium

Korean Monkfish Soup (Spicy Southern Coastal Fish Broth)

This is the spicy monkfish soup Koreans go looking for the morning after, made at home. Monkfish flesh is soft and breaks apart easily, so once it is in the pot it barely gets stirred. If you can get the liver, adding it separately makes the broth deeper.

🏠 Everyday

Prep 25min Cook 35min 2 servings

Pancakes Easy

Korean Bean Sprout Pancake

Little more than blanched soybean sprouts held together by a thin film of batter, this pancake comes out with nutty heads and stems that stay crunchy.

Prep 15min Cook 10min 2 servings

Stews Medium

Korean Monkfish Spicy Stew

This monkfish stew lands between a clear soup and a heavily seasoned jjigae, with a cloudier, bolder broth than either and large pieces of firm fish. A small spoonful of doenjang tames the fish's odor, and gelatin from under the monkfish skin melts into the pot and thickens the broth with no starch.

Prep 20min Cook 30min 4 servings

Steamed Hard

Korean Spicy Braised Monkfish

Agujjim began in the 1970s at the fish market in Masan's Odong-dong, where vendors cooked unsold monkfish over high heat with bean sprouts and chili sauce, closer to stir-frying than braising. No water is added; the sprouts release enough liquid to pool in the pan, and a little starch slurry, added bit by bit, sets the thickness. Once the fish is gone, rice often gets mixed into the leftover sauce.

Prep 20min Cook 25min 4 servings

Noodles Easy

Kimchi Bean Sprout Miso Ramen

Sour kimchi, first fried in sesame oil, flavors the chicken stock, and miso with soy sauce lays a savory, salty layer on top. Frying the kimchi softens its sharp tang so it sits comfortably beside the miso.

Prep 10min Cook 18min 2 servings

Salads Easy

Gado-Gado (Indonesian Peanut Salad)

The name means 'mixed' in Javanese, and that is how gado-gado is eaten across Indonesia: blanched cabbage and bean sprouts, boiled potato, seared tofu and halved eggs, all stirred into a thick peanut sauce. Street vendors pound roasted peanuts in a mortar; this version shortcuts with peanut butter loosened with soy sauce, palm sugar and lime juice, which still lands nutty, sweet and tart at once. With potato, tofu and eggs on the plate, it eats like a full meal rather than a side.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Side dishes Easy

Jayeom Seasoned Bean Sprouts

The sprouts get no chili and no soy sauce; jayeom does the seasoning. This traditionally made salt has more savory depth than refined salt. It goes on before the other seasonings so it can reach the thick stems.

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Prep 5min Cook 5min 2 servings

Rice Easy

Korean Bean Sprout Rice (Pot-Steamed Rice with Soy Sprouts)

Piling bean sprouts high on the soaked rice and cooking them together lets their moisture seep into the grains, while the sprouts turn slightly translucent and still keep a little crunch. The rice itself is unseasoned; a soy sauce dressing with sesame oil, chili flakes, green onion and sesame seeds does all the work when spooned on and mixed in. Some cooks add julienned radish to soften the beany smell of the sprouts.

Prep 10min Cook 25min 2 servings

Stir-fry Easy

Korean Spicy Pork Bean Sprout Stir-fry (Kongbul)

Kongbul, short for kongnamul bulgogi, piles soybean sprouts onto spicy gochujang pork so every bite of meat comes with a crunch. The sprouts only get about a minute over high heat, so the pork sauce has to be reduced to a thick glaze before they go in, or the water they release leaves everything soupy. It is served spooned over rice.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Soups Easy

Korean Dried Pollock Hangover Soup

The dried pollock strips soak in cold water for only five minutes. Any longer and the savory flavor leaches out while the flesh goes soft. Toasted in sesame oil and simmered with bean sprouts for fifteen minutes, they turn the broth faintly milky, and a spoonful of doenjang makes a heavier version.

🏠 Everyday

Prep 10min Cook 25min 2 servings

Stews Hard

Korean Mild Puffer Fish Stew

With no chili, only soup soy sauce for seasoning, the broth stays clear and the clean taste of the puffer fish comes through. The garlic is kept to a minimum for the same reason. Use only professionally cleaned puffer fish from a verified supply chain.

Prep 20min Cook 25min 4 servings

Steamed Hard

Korean Spicy Braised Pufferfish

This recipe uses only pufferfish sold already cleaned by professionals for eating, never fish you prepare yourself. The lean fillets sit on a wide bed of bean sprouts and steam in a gochujang and chili flake sauce, and the sprouts soak up the spicy liquid while keeping their crunch.

Prep 25min Cook 35min 4 servings

Noodles Medium

Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)

Thick, wavy noodles sit under a heap of stir-fried ground pork, cabbage and bean sprouts, finished Sapporo-style with corn and a pat of butter melting into the miso broth. The miso goes in once the broth has stopped boiling hard, and it is not brought back to a rolling boil afterward.

Prep 15min Cook 30min 2 servings

Salads Medium

Gado-Gado Salad (Indonesian Peanut Sauce Veggie Plate)

Peanut butter loosened with lime juice and soy sauce turns a plate of blanched cabbage, bean sprouts, potato, seared tofu and egg into one Indonesian meal. Each vegetable gets its own blanching so the cabbage keeps its crunch while the sprouts only just soften. Everything sits in separate sections rather than tossed together, and the sauce is added at the last moment. Every forkful ends up a different mix of soft, crisp and nutty.

🥗 Lighter Meals

Prep 20min Cook 12min 2 servings

Side dishes Easy

Korean Seasoned Bean Sprouts

The lid stays on for the full 3 minutes of boiling; lift it early and the sprouts keep a raw, beany smell. A quick cold rinse right after draining keeps the stems snappy, and squeezing out the water keeps the sesame oil and garlic dressing from going thin.

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Prep 5min Cook 5min 4 servings

Rice Easy

Korean Bean Sprout Soup with Rice

Bean sprouts simmer uncovered in anchovy stock for just 5 to 6 minutes, long enough to drive off their raw, grassy smell but short enough to keep them crunchy. This is the Jeonju style of kongnamul gukbap, a sprout soup poured over rice. An egg is slipped in whole rather than beaten, and it is ready when the white has set around a still-soft yolk. Seaweed flakes and a pinch of chili flakes go on top, and in Korea it is a common hangover meal.

Prep 10min Cook 20min 2 servings

Stir-fry Easy

Korean Stir-Fried Soybean Sprouts

The ingredients match the usual boiled-and-dressed soybean sprout side dish, but here the sprouts go straight into an oiled pan and pick up a faint smoky note. The lid never goes on. Covering the pan traps steam, which turns the cooking into steaming and keeps the raw, beany smell in.

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Prep 8min Cook 7min 2 servings

Soups Easy

Kongnamul-guk (Bean Sprout Anchovy Soup)

Once the bean sprouts are in, the lid goes on and stays shut for seven minutes. Koreans have long held that this keeps the beany smell away, and with those seven minutes included, the soup goes from prep to bowl in about 15 minutes.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 15min 2 servings

Stews Easy

Korean Kimchi Bean Sprout Stew

Sour kimchi is fried with chili flakes, anchovy stock goes on top, and 200 g of soybean sprouts follow. After that, the lid has one rule: if it goes on, it stays on until the sprouts are cooked, and if it is left off, it stays off the whole time. Lifting it halfway brings up a raw, beany smell.

Prep 10min Cook 20min 2 servings

Steamed Medium

Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)

This cold-weather braise calls for frozen pollock on purpose, not fresh. Freezing and thawing firms up the flesh and leaves it slightly spongy, and the pieces hold together through a long simmer in the spicy broth.

Prep 20min Cook 30min 4 servings