Recipes with soybean sprouts

43 recipes. Page 2 of 2

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Korean Seasoned Veggie Mixed Noodles

Blanched spinach, soybean sprouts, and julienned carrot are tossed with thin somyeon in a soy, vinegar, and plum syrup dressing that is salty, tart, and faintly sweet, with no chili paste involved. The spinach and sprouts are blanched separately and squeezed hard, because leftover water thins the sauce and makes the noodles swell and clump as they sit. Dry-sauteing the carrot without oil for a minute brings out a sweetness raw carrot lacks. Dressing the noodles before adding the vegetables seasons every strand instead of letting the sauce cling only to the greens. The garlic is stirred until evenly dispersed so no single bite turns sharp, and half a tablespoon of gochugaru makes a spicy version.

Prep 20min Cook 8min 2 servings

Salads Medium

Bean Sprout Bulgur Seaweed Salad

Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.

🥗 Lighter Meals

Prep 15min Cook 12min 2 servings

Rice Medium

Nasi Kerabu (Malaysian Coconut Rice with Mackerel)

Nasi kerabu, a Malaysian rice dish, can be made with rice tinted by flowers; this one uses plain white rice cooked with coconut milk and lemongrass. Flaked grilled mackerel, cucumber, blanched bean sprouts and sambal are set around it separately and mixed in only at the table.

Prep 25min Cook 25min 2 servings

Stir-fry Easy

Korean Beef Brisket and Bean Sprout Stir-fry

Soybean sprouts pick up the beefy richness of thin-sliced brisket (chadolbaegi), because the fat the brisket renders is the only oil used for the chili sauce. Brisket this thin browns in a minute or two and the sprouts should stay crunchy, which makes the whole cook brief and fast. Blot off only the excess fat; wiping the pan dry leaves nothing to fry the paste in.

🏠 Everyday 🍺 Bar Snacks

Prep 12min Cook 9min 2 servings

Soups Easy

Korean Bean Sprout Dried Pollock Soup

Bean sprouts go into a milky broth made from toasted dried pollack, and it is the soup many Koreans make the morning after drinking. The sprouts cook briefly with the lid off, so their stems stay crisp.

🏠 Everyday

Prep 10min Cook 20min 2 servings

Stews Medium

Korean Blood Curd Hangover Stew

The blood curd (seonji) is cut in large pieces, so every spoonful catches a soft chunk, and the broth, with ugeoji (outer napa cabbage leaves) and soybean sprouts, is earthy and spicy. Haejang refers to easing a hangover, and this is what people reach for the morning after drinking.

Prep 20min Cook 25min 2 servings

Steamed Medium

Korean Spicy Braised Mixed Seafood

Crunchy bean sprouts and chewy squid and shrimp share one platter, all coated in a thick red sauce. It shows up often as a dish to go with drinks.

Prep 20min Cook 20min 4 servings

Noodles Medium

Beijing Zhajiangmian (Northern Chinese Fermented Bean Paste Noodles)

Unlike the glossy, starch-thickened black bean noodles found in Korean Chinese restaurants, this Beijing version gets its body purely from reduction: pork and fermented bean paste cook down until a spatula leaves a brief trail through the sauce. Doenjang mixed into the sweet bean paste pushes the flavor toward salty and funky, with a spoonful of sugar to soften the edge. The thick sauce sits on chewy fresh wheat noodles alongside crisp cucumber and bean sprouts, all tossed together hard right before eating.

Prep 20min Cook 25min 4 servings

Salads Easy

Korean Soybean Sprout Cold Salad

A mustard dressing gives these sprouts a nose-tingling heat, softened by the sweet tartness of vinegar and sugar. Mustard mixed ahead of time develops a sharper pungency. Unlike the usual seasoned bean sprouts, this one is always served cold, and the chill makes both the mustard and the crunch more pronounced. Overcooked sprouts go soft and lose the snap the dish depends on. Because cucumber and carrot carry a lot of water, the cucumber is salted and pressed first to keep the sauce from going thin. Set beside fatty mains like samgyeopsal or bulgogi, it clears the palate.

🥗 Lighter Meals

Prep 15min Cook 6min 4 servings

Stir-fry Medium

Korean Spicy Stir-fried Octopus

It is called a stir-fry, but for the first few minutes the lid stays on. Bean sprouts laid on the bottom let out enough water to keep the gochujang from scorching, and a final blast of heat reduces that liquid into a thick sauce that coats the octopus.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Easy

Korean Bean Sprout Kimchi Soup

The kimchi decides almost everything here. Well-fermented, sour kimchi goes in with plenty of its brine, which turns the broth a deep brick red; if yours is not sour yet, a little vinegar makes up the difference.

🏠 Everyday

Prep 10min Cook 20min 2 servings

Stews Easy

Korean Soybean Sprout Stew

Soybean sprouts give this stew its clean, light broth, and a tablespoon of chili flakes adds the heat. Pork is optional: with it, the broth picks up fat and savory depth; without it, the stew stays lighter and sharper.

Prep 10min Cook 15min 2 servings

Steamed Easy

Korean Steamed Soybean Sprouts

With only 80 ml of water in the pot, the sprouts cook in trapped steam under the chili-soy seasoning rather than being blanched first and dressed afterward. That small amount of liquid is why the sprouts are drained but not shaken bone dry: a little surface water tops up that steaming liquid.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts

Lotus root is dense and soybean sprouts are delicate, and cooked for the same length of time one of them gives out. The lotus root gets a head start, and the sprouts go in only once the soy glaze is bubbling, for a short final toss.

🏠 Everyday

Prep 14min Cook 9min 2 servings

Soups Medium

Korean Pacific Codlet Soup

Mulmegi is caught off Korea's east coast from December to February, and its flesh is so soft that it nearly dissolves into the pot once cooked. Even in this clear soup that gives the broth some body, enough that it sets almost like jelly as it cools. Once the fish is in, shake the pot rather than stirring it.

🏠 Everyday

Prep 20min Cook 30min 2 servings

Soups Hard

Korean Beef Tripe Hot Pot

Several beef offal cuts with very different chews, such as small intestine and omasum, go into one pot of milky bone broth. Chili flakes and garlic make it spicy, and half a spoonful of doenjang mixed into the seasoning paste tamps down any remaining offal smell. It is a hot pot for the drinking table, alongside soju.

🏠 Everyday

Prep 35min Cook 30min 4 servings

Soups Medium

Korean Blood Curd Soup (Spicy Ox Blood and Beansprout Stew)

Once the doenjang-coated napa greens and bean sprouts have simmered and the broth has turned savory and cloudy, the large pieces of ox blood curd (seonji) are slid in at the edge of the pot. A deep stir with the ladle breaks them apart.

🏠 Everyday

Prep 25min Cook 50min 2 servings

Soups Medium

Korean Napa Leaf Hangover Soup

Napa outer leaves (ugeoji) tossed with doenjang go into the broth from boiled beef brisket along with soybean sprouts, and the brisket itself is torn along the grain and returned to the pot. A little chili flake brings mild heat over the doenjang, and the heat goes off while the sprouts still crunch.

🏠 Everyday

At least 59 min 4 servings

Soups Hard

Yangpyeong-style Hangover Soup

Chewy beef tripe, soft blood curd and soybean sprouts share a doenjang-seasoned bone broth, and the bowl is heavy with them. The green onion and chili oil wait until after the 20-minute simmer, leaving the red oil floating on top.

🏠 Everyday

Prep 30min Cook 60min 2 servings