167 calories;; 10.0 g protein; 11.4 g fat; 6.7g carbohydrate; 0.4 g net carbs; 788 mg sodium; 0 mg cholesterol; 6.3 g fiber
1/4 of recipe:
42 calories; 2.6 g protein; 2.9 g fat; 1.7g carbohydrate; 0.1 g net carbs; 197 mg sodium; 0 mg cholesterol; 1.6g fiber
Reduced-sodium version whole recipe:
152 calories; 10.1 g protein; 9. 4g fat; 7.3 g carbohydrate; 1.0 g net carbs; 179 mg sodium; 0 mg cholesterol; 6.3 g fiber
Reduced-sodium version 1/4 of recipe:
38 calories; 2.5 g protein; 2.4 g fat; 1.8 g carbohydrate; 0.2 g net carbs; 45 mg sodium; 0 mg cholesterol; 1.6 g fiber
250 g soybean sprouts
1 green onion
1/2 tbsp sesame oil (not in photo)
1 tsp Korean chili pepper
1 tsp toasted white sesame seeds
1/3 tsp salt
***See notes for ingredients of the reduced-sodium version.***
Remove skinny roots and discolored beans by snapping them off with your fingers.
Add a small amount of water (1-2 cm high, or approx. 1/3 of the height of moyashi), cover, and bring water to boil on high heat.
Cook 3-4 minutes after pot starts to steam.
In the meantime, finely chop green onion.
Drain, and place moyashi in bowl.
Immediately add green onion, and mix well.
- Reduce sesame oil by half when using this dish for bibimbap mixed rice with several other ingredients in order to prevent an oily aftertaste.
- Ingredients for the reduced-sodium version:
(Last updated: April 6, 2014)