Side Dishes

Stir-Fried Bean Sprouts with Garlic Chives

Name: Stir-Fried Bean Sprouts with Garlic Chives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Soybean sprouts; 50 g Garlic chives (buchu); 30 g Onion; 20 g Carrot; 10 g Green onion; 50 g Potato; 0.3 g Salt; 20 g Cooking oil

콩나물부추볶음

A quick stir-fry of blanched soybean sprouts, potato, carrot and onion, finished with fragrant garlic chives. The aroma of garlic chives means you don't need much salt.

Stir-Fried Bean Sprouts with Garlic Chives

15mPrep

10mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Bean Sprouts (Kongnamul & Sukju)Soybean and mung bean sprouts for soups and namul
Garlic Chives (Buchu)Flat garlic chives for pancakes, kimchi and dumplings
Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish

📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Julienne the potato and soak in water to remove the starch. Julienne the onion, carrot and green onion.

Stir-Fried Bean Sprouts with Garlic Chives — step 1

Trim the heads and tails of the bean sprouts.

Stir-Fried Bean Sprouts with Garlic Chives — step 2

Bring water to a boil and add the bean sprouts.

Stir-Fried Bean Sprouts with Garlic Chives — step 3

When the sprouts are cooked, drain and rinse in cold water.

Stir-Fried Bean Sprouts with Garlic Chives — step 4

Cut the garlic chives into 6 cm lengths.

Stir-Fried Bean Sprouts with Garlic Chives — step 5

Heat oil in a pan, briefly stir-fry the bean sprouts, add the other vegetables and season with salt as you stir-fry. Add the garlic chives at the end and toss briefly.

Stir-Fried Bean Sprouts with Garlic Chives — step 6

📊 Nutrition Facts (per serving)

133.8Calories (kcal)

15 gCarbs

3.9 gProtein

6.4 gFat

139.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.