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Feb 24, 2009 07:43 AM

A Ton of Bean Sprouts

Any suggestions for anything other then a stir fry? We got a HUGE bag at the Asian Grocery! thank you!

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  1. I like to eat them raw with a little spicy peanut sauce drizzled on top. Sometimes some chunks of grilled tofu- then I call it lunch :)

    My friend's kids like to eat them one at a time dipped into homemade salad dressing. They think it's a treat!

    At the Asian grocery I go to, the bean sprouts are 50 cents/lb!! Too good to pass up!

    1. Make a "bean sprout slaw"

      Combine rice wine vinegar, sesame oil, minced garlic, sugar, salt and pepper to taste and marinate the sprouts overnight in fridge. Eat and enjoy.

      3 Replies
      1. re: ipsedixit

        Ooh - sounds good. I'll made some and add some nuts or sesame seeds.

        I usually add a bunch of sprouts to my vegetable stock.

        1. re: ipsedixit

          That sounds perfect.. Do I blanch the sprouts or just use them raw for this? Thank you!

          1. re: DaisyM

            I use them raw because I like the crunch (plus, an overnight in the marinade softens them up quite nicely).

        2. Kong Guk - Bean Sprout Soup

          1/2 pound soy bean sprouts
          6 cloves garlic
          1/2 teaspoon salt
          2 spring onions or scallions
          1/2 bunch enoki mushrooms
          1/2 teaspoon coarse ground red chili pepper
          Toasted sesame seeds

          8 to 10 dried anchovies
          Dried kelp (Kombu)
          4 cups water

          Optional Ingredients
          2 ounces lean beef
          1 bunch chives
          2 ounces Daikon radish
          1 or 2 green chili peppers
          1 teaspoon Pure toasted sesame seed oil

          Prep and Cook:

          Prepare Optional ingredients if desired:

          Slice beef and/or radish as thinly as possible.
          Note: Partially freezing the beef will make it easier to slice.

          Method 1:
          Add kelp and anchovies to cold water and soak for 2 hours.
          Bring to a slow simmer over low heat.
          Simmer for 5 minutes.
          Strain the broth and discard solids.
          Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.
          Method 2:
          Roughly chop the onion.
          Slice the garlic into thirds from top to bottom.
          Place dried anchovies and kelp in a pan and slowly toast over low heat.
          Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
          Simmer for 5 minutes.
          Strain the broth and discard solids.
          Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

          Wash bean sprouts and remove any remaining roots.
          Cut scallion/onion into 1/2 inch sections with a diagonal cut.
          Slice garlic cloves in half from top to bottom.
          Add garlic, and any or all of the optional ingredients to broth.
          Return to simmer and cook for four minutes.
          Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for three more minutes.
          Remove from heat, add green onion/scallion and sprinkle with sesame seed.
          Serve while hot with sticky rice and kimchi.

          1. Bean Sprouts for Ban Chan

            1 pound fresh soy bean sprouts
            2 green onion, chopped
            1/2 small carrot, shredded
            1 teaspoon toasted sesame seed
            1 teaspoon salt

            Optional Ingredients

            1 teaspoon coarse ground red chile pepper
            1 teaspoon Pure roasted sesame oil
            1 teaspoon rice vinegar or rice wine


            Bring 1 quart of water to a full boil.
            Add bean sprouts and return to full boil.
            Cook for 1 minute then remove from heat.
            Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
            Add all other ingredients and toss until well mixed.

            Adding Optional Ingredients:

            Sprinkle red chile pepper over sprouts and toss
            Whisk sesame oil and vinegar/wine together then pour over sprouts and toss well.
            Serve chilled or at room temperature as part of a ban chan array

            1 Reply
            1. re: hannaone

              That's one of my favorite banchan just to have in the fridge to eat as a side. It's incredibly simple yet flavor, though I omit the carrot and add a little bit of sugar instead.

              Another idea is bean sprout spring rolls:

            2. Not sure if you're talking about mung bean sprouts or soy bean sprouts. For soy bean sprouts, there's kong namul bap. If you have a rice cooker, you throw the bean sprouts in while cooking the rice. Make seasoning which is generally composed of soy sauce, hot pepper powder (gochugaru), chopped garlic, sesame oil, chopped scallions, toasted sesame seeds, a bit of sweetner. Serve rice and bean sprouts in a bowl and add the seasoning. Easy, cheap and relatively healthful.

              Another recipe for soybean sprouts is agoo-chim (monkfish with bean sprouts). I'll bet that Hannaone has got a recipe around here somewhere.

              1 Reply