Korean Spicy Bean Sprout Side Dish Recipe - Explore Cook Eat (2024)

FAQs

How long does Korean bean sprout side dish last? ›

You can store Korean Bean Sprouts Side Dish in an airtight container in the refrigerator for 3 days. The extra marinating time will add more flavor but if left marinating for too long the bean sprouts will become soggy. Try to enjoy them within 3 days!

“Give them a quick stir-fry with a bit of oil, season with salt and soy, then pop them in a container and freeze.” That way, they'll be ready to go the next time you do actually fancy a stir-fry – no new bag required. As the weather cools, another easy solution is to use beansprouts to top soups.

Wash your hands thoroughly with warm water and soap before and after handling food, including sprouted seeds. Rinse the sprouts thoroughly under cool, running drinking water to clean them. Thoroughly wash chopping boards, utensils and other surfaces after preparation.

Don't eat sprouts that are past their use-by date and avoid using sprouts that have turned brown or changed colour.

Not only are they delicious, but bean sprouts are healthy. They're loaded with vitamins and minerals. Plus, they're a great source of plant-based protein and fiber. And if that's not enough to convince you to start sprinkling them on everything, bean sprouts are also incredibly low in calories.

Raw bean sprouts have been linked to many cases of food poisoning over recent years. Therefore, the NHS currently advises not to eat them raw but to cook them until they are steaming hot throughout unless they are labelled 'ready to eat'.

Sprouted kidney beans are best consumed cooked. You can boil, sauté, or stir-fry them, then add them to dishes like stews and noodles. Kidney bean sprouts are particularly high in antioxidants, such as vitamin C and melatonin. Melatonin is believed to lower your risk of type 2 diabetes and heart disease.

Bean sprouts may help to improve your overall heart health by balancing cholesterol. Studies show that sprouts may help reduce “bad” LDL cholesterol, which causes the buildup of artery-clogging plaque. Bean sprouts may also increase levels of “good” HDL cholesterol, which helps clear fatty deposits from the blood.

The Bottom Line. Sprouts are very nutritious. They may also offer a variety of health benefits, including easier digestion, improved blood sugar levels and a lower risk of heart disease. However, keep in mind that they are also associated with a risk of food poisoning.

When should you not use bean sprouts? ›

Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness.

Another easy and delicious option is pan-frying cooked bean sprouts in oil with garlic, soy sauce and chives, then eating them as a side dish (or alone!). Or you can try throwing a handful into coleslaw, to add a refreshing crunch.

Soybean Sprout Banchan

If you love bibimbap, it is also one of the classic namul (vegetable dish) used, adding a nice crunch along with other vegetables to the dish. This is one of the easiest and healthiest snacks you can keep at home. It comes together really quick and can last in your refrigerator up to 2 weeks.

As soon as you get home, wash the sprouts and discard the ones that don't look good. Place the sprouts in a container with water, cover and refrigerate for UP TO 7 days, replacing the water every 1-2 days.

Refrigeration is the only effective food storage method for storing fresh sprouts. Sprouts last up to six weeks when properly refrigerated. Once you've harvested your sprouts, learn how to prep and store sprouts in the fridge.

Store bean sprouts in the ventilated container they came in, keeping them dry. They will last in the refrigerator for up to 3 days. We recomend buying them and washing them thoroughly right before you want to use them.