Servings: 4 servings
Calories: 106kcal
Ingredients
- 8 ounces soybean sprouts rinsed
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 scallion finely chopped
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (optional)
Instructions
- Put the sprouts in a pot with 1/2 cup of water and a pinch of salt. Cover tightly and cook over medium-high heat for 6 to 7 minutes. Do not lift the lid while they cook.
- Drain the sprouts and spread them out to cool for a few minutes.
- Toss with the remaining salt, garlic, scallion, sesame oil, sesame seeds and gochugaru if using.
Notes
Keeping the lid on while the sprouts steam prevents a raw, beany smell. They should be cooked through but still crunchy.
Chef's Tip: Pull off any brown, stringy roots for the neatest presentation, though they are perfectly fine to eat.
Keto Swap: This dish is naturally keto. Soybean sprouts are higher in protein than mung bean sprouts.
Success Tip: Leave out the gochugaru for a mild version children will enjoy.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 106kcal | Protein: 8g | Fat: 8g | Fiber: 0.9g
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