Daizu moyashi no namuru / soybean sprout namul salad

A great little addition to Korean, Japanese, Chinese and many other Asian dishes.

Whole recipe:
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


<Ingredients>

(Serves 3-4)

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.***

<Directions>
1.

Remove skinny roots and discolored beans by snapping them off with your fingers.

Wash, drain, and put in a pot.

2.

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.

3.

In the meantime, finely chop green onion.

4.

Drain, and place moyashi in bowl.
Immediately add green onion, and mix well.

Add sesame oil, and mix well.

Add chili pepper, sesame seeds and salt, and mix well. Taste, and add more salt if necessary.

<Notes>

• 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: 
  
  • 250 g soybean sprouts
  • 1 green onion
  • 1 tsp sesame oil
  • 1 tsp Korean chili pepper
  • 1 tsp toasted white sesame seeds
  • 1/2 tsp shiokoji salted rice malt
  • Pinch salt (0.2 g)

(Last updated: April 6, 2014)