I’ve never been a Hugh fan of bean sprouts but I wanted to try a different side. Just made this and baaby! When I tell you, I had to stop myself from eating it all. I tend to like spicy food... the spicier the better. However in this situation the traditional recipe was speaking to my taste buds just slightly more than the spicy one. Thank you! I’m making your spam fried rice tomorrow with the sake and can’t wait.
i can see that you add finely cut raw garlic (and green onions) to most of these side dishes. usually it is difficult to eat raw garlic. but if there is a dish where the strong flavour of garlic is masked by other flavours, as here, that is a very good idea. garlic is so good for heart and vascular health. we do use it in our cooking, but that gets stir fried beyond recognition. this is a smart way to consume it
I was thinking about making multiple banchan this week, and I wonder whether this one stores well in the fridge and how long. In fact, are there any banchans that you wouldn't store in the fridge for long? Which ones should be eaten soon? Thanks!
Amazing . You can cook! I’m not Asian but I love Korean food so much, healthy and delicious at the same time ! I don’t have the Korean spicy powder can I substitute it for regular red Chili powder or its gonna be really different ? Please tell me thx:)
huge fan of this dish, for anyone in UK without access to a good korean market use smoked paprika and chilli powder. Korean chilli flakes have a little heat and a good taste unlike chilli powder. No dashi? Extra fish sauce and use a stock cube or some bullion, this fills in the umami void. Without a stock this dish is flat. Some peanuts and this dish is banging. You can make it in 5 mins and beansprouts are forever discounted.
Last week, i made it and turns out delicious!! I made the spicy one. And tomorrow i will make it again with much more bean sprouts! Usually i keep the left over in the fridge. Is it ok?
I tried this and it was great. For a first timer instructions were light and easy to follow. I was surprised that the non-spicy one became my favorite as I only order spicy one when I get it outside. I wasn't a fan of the fish sauce as it was very strong and salty. Next time I'll swap it with soy or just not use one at all. Overall great recipes and thank you. 👍
Hi! I learn a lot from your video, people are loving my kimchi and I am now selling it to the market. May I ask, for the bean sprout, can you serve it cold or do I have to reheat before serving? Thank you so much!
Behind you is how you store your seasoning! Would love to see a video on that so many rules on storing Asian products I'm confused sauces, oils help! Thanks!
Seonkyoung Longest- thanks for an easy recipe for a delicious kongnamul banchan. I enjoyed your adorable video presentation (and smile). I will be using your recipe and method for part of a belated surprise father's day galbi dinner I'm making for my (Korean) father-in-law tomorrow evening. Let's hope he likes it!
Hot combination: Kongnamul muchim & Seonkyong ;-) Thank you for your simple and simply delicious recipe (yes- crush sesame seeds between fingers!!!). I still remember this video from a couple years ago. Classic goodness.
I'm going to make this tomorrow night. I like this dish very much in Korean Restaurants with my Bulgogi. The Bean Sprouts are always ice cold, as are the radish banchan and the kimchi, and I like this contrast to the hot food. Is this just a restaurant thing, or are banchan dishes traditionally served very cold?
Having been to South Korea, I can't remember ever having banchan that was warm. It wasn't unusual to cook your kimchi on the grill at Korean BBQ restaurants, but all banchan was served cool/cold. Even in the video here she rinsed the sprouts thoroughly with cold water after boiling them.
Thanks for sharing the recipe. I've just tried it out. It's very delicious and I prefer spicy one as well. I'm wondering there are a lot of fluids after mixing. Would you mind let me know why please? Many thanks
Nice vid! I think it would be better to mix all the ingredients in a bowl first before adding it to the bean sprouts. This will ensure consistent flavor in the entire salad.
oh, so these extra long 'bean' sprouts are 'soya bean' sprouts. we make sprouts in india, but with smaller beans - mung beans, These soybean sprouts are as long as the cats whiskers...
I just made this now, the original, the spicy for tomorrow (heartburn after kids 😞) soooo sooo good!!!! Garlic n sesame oil smell on my upper lip, LOL. BUT so worth it!! Thank you!!
![[NEW] CRUNCHY & Delicious😋 Korean soybean sprouts side dish! Non-Spicy & Spicy🌶국민반찬 콩나물무침! 탱탱하고 아삭함](http://i.ytimg.com/vi/VDTfVX7AaI8/mqdefault.jpg)
![[NEW] CRUNCHY & Delicious😋 Korean soybean sprouts side dish! Non-Spicy & Spicy🌶국민반찬 콩나물무침! 탱탱하고 아삭함](/img/tr.png)
My favorite side dish when I'm having Korean bbq.
Lol when I first went I ate it sooo fast
I got given this as a 반찬 yesterday when I ordered 볼고기. Never had this 반찬 before but it was so delicious I needed to find the recipe
I’ve never been a Hugh fan of bean sprouts but I wanted to try a different side. Just made this and baaby! When I tell you, I had to stop myself from eating it all. I tend to like spicy food... the spicier the better. However in this situation the traditional recipe was speaking to my taste buds just slightly more than the spicy one. Thank you! I’m making your spam fried rice tomorrow with the sake and can’t wait.
I made the spicy bean sprouts! It was very delicious! I didn't expect it to be so easy to make!
I love how her videos are so easy and fast. No BS… ❤❤❤❤❤
I Just made this fallowing ur every step and it came out DELICIOUS !!! Thank U so very much for the video !! Xo
Hey Seonkyoung... i noticed they serve this one cold too.. so do they make this in big batch and store in fridge over couple of days?
i can see that you add finely cut raw garlic (and green onions) to most of these side dishes. usually it is difficult to eat raw garlic. but if there is a dish where the strong flavour of garlic is masked by other flavours, as here, that is a very good idea. garlic is so good for heart and vascular health. we do use it in our cooking, but that gets stir fried beyond recognition. this is a smart way to consume it
I was thinking about making multiple banchan this week, and I wonder whether this one stores well in the fridge and how long. In fact, are there any banchans that you wouldn't store in the fridge for long? Which ones should be eaten soon?
Thanks!
Hello! If stored in the fridge, how many days should it be eaten before it deteriorates? Thank you!
Hai madam can I use mung bean sprouts?
i tried this..so yummy!! I just like your make up in this video..I hope,someday you will make this make up tutorial😆.
Amazing . You can cook! I’m not Asian but I love Korean food so much, healthy and delicious at the same time ! I don’t have the Korean spicy powder can I substitute it for regular red Chili powder or its gonna be really different ? Please tell me thx:)
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Great video! I am 100% going to make both versions! How long will the mung beans last in the refrigerator?
huge fan of this dish, for anyone in UK without access to a good korean market use smoked paprika and chilli powder. Korean chilli flakes have a little heat and a good taste unlike chilli powder. No dashi? Extra fish sauce and use a stock cube or some bullion, this fills in the umami void. Without a stock this dish is flat. Some peanuts and this dish is banging. You can make it in 5 mins and beansprouts are forever discounted.
just made this for dinner.
so simple, so good!
am using it for bibimbap tomorrow! let you know the outcome
Can this be stored in the fridge for days? Won't it go bad?
Last week, i made it and turns out delicious!! I made the spicy one. And tomorrow i will make it again with much more bean sprouts! Usually i keep the left over in the fridge. Is it ok?
🥺🥺🥺🥺 how much you become successful now then 6 years ago 🤩🤩🤩 September 19,2021. You even move to Hawaii. ❤️
hope to see more vegetable recipe from you. 😄 Thank you, you're so inspiring 💓
Great presentation 😊 thanks!!
I tried this and it was great. For a first timer instructions were light and easy to follow. I was surprised that the non-spicy one became my favorite as I only order spicy one when I get it outside. I wasn't a fan of the fish sauce as it was very strong and salty. Next time I'll swap it with soy or just not use one at all. Overall great recipes and thank you. 👍
Hi! I learn a lot from your video, people are loving my kimchi and I am now selling it to the market. May I ask, for the bean sprout, can you serve it cold or do I have to reheat before serving? Thank you so much!
Behind you is how you store your seasoning! Would love to see a video on that so many rules on storing Asian products I'm confused sauces, oils help! Thanks!
tracey martin I will be making my kitchen tour video soon when I get back to the states! :-D
Great
I love this! ❤ I will try to make this for my family this week
Love Korean food..Thank you for making it simple to make... definitely subscribed!
Yum!! I also love the tofu, radish, and egg salad side dishes!
Phancy Check out all my Banchan recipes I posted so far, the links are in the description box! :-D
@SeonkyoungLongest s
Where can I get all rhe ingredients here in manhattan?
Used this recipe 5 times already just wanna say it's good j easy!! Love your videos!
+Aby Zhou that's amazing!!! ❤️❤️❤️
Aby Zhou 🐸
Can we use red pepper paste if we cant find the powder???
how long can I keep premade in the fridge?
Is the Gochugaru you are using coarse or fine?
Please make some more videos with side dishes
How long can this particular banchan be kept for?
Thanks i made it with your method few times already! Yummy
Does this also ferment like kimchi?
Seonkyoung Longest- thanks for an easy recipe for a delicious kongnamul banchan. I enjoyed your adorable video presentation (and smile).
I will be using your recipe and method for part of a belated surprise father's day galbi dinner I'm making for my (Korean) father-in-law tomorrow evening. Let's hope he likes it!
I think I’m in love!!! Yum Yum!!!
Absolutely loved it it was fantastic!
she stole my heart. subscribed!
I'm a heart hunter! 😁😘❤️
@@SeonkyoungLongest u got mine as well, ur rlly good at hunting :D
Where did u get a fish sauce and what brand? Any Korean market has it??
How long can you keep side dishes in the refrigerator?
I really like your videos ,I can easily to lean korean food ,many thanks !
Florence Tsang ❤️
Look so delicious 😋 nice video 👩🍳
Can this be made with mung bean sprouts
Why are your videos the bessstttttt!!!
Angie Zafra Because they are the best!! :-D ❤️
I so love this!! I can eat it everyday!
Wow it is so easy to make thank you 😊
is kashmiri chili powder okay instead of your chili pepper that you use? kashmiri isnt too spicy and it comes out very red...
+tj tj I've never used Kshmiri chili, but after reading your description of it, I think it would work great!
Can i store it in fridge? How long? Ty
I need these dishes thank you!!!
How long can you store this in the Fridge?
I can eat soybean sprouts all day, they taste so delicious!!!
^KALE'S CHANNEL^ They do!!! Love them so so much!!
Love to eat these in korean restraunt now making it at home all the time 🙂
I tired the classic one. easy and yummy I love it. subscribed
How long does it last in a chiller?
Hot combination: Kongnamul muchim & Seonkyong ;-) Thank you for your simple and simply delicious recipe (yes- crush sesame seeds between fingers!!!). I still remember this video from a couple years ago. Classic goodness.
The spicy bean sprouts are happening this weekend! I can't wait :)
Just made both...my husband loves the spicy one!
you are AMAZING! I'm half Korean and I'm trying to learn how to make this!❤❤❤❤❤
Do I have to adjust the cooking time if I'm using the beansprouts without the bean part??
Gikwang Kscape Yes, it just need to blench for 30sec to 1 min and no need to cover. :-)
Seonkyoung Longest Thanks alot :)
Thank you so much for this. Gonna try this after quarantine.
Where do you get your pots and pans?
do you have a recipe for fishcake side dish?
I really like Korean food and your videos too! Can I know how long can it be kept in the fridge?
One week before it gets really soggy
Sprouts go bad real fast. In my experience boiled sprouts hardly last a day
how do you make the cucumber kimchi?
This is one of my favorite Banchan to make and eat just with rice! :D
So easy and so good! Thank you!
How long will it last on fridge?
Nice, going to cook it tonight..
I'm eating some right now! Spicy version is my favorite.
How long can this side dish be kept?
i just subscribed 😄looking forward to watching more of korean recipes ✌
how long can i store this in the fridge?
Yummy... Thank's.. 👍😋
Thanks for the good recipe, was looking for some vegetable side dishes.
Tried this and it was delicious !
making this tonight, it looks so good!!!!
I'm going to make this tomorrow night. I like this dish very much in Korean Restaurants with my Bulgogi. The Bean Sprouts are always ice cold, as are the radish banchan and the kimchi, and I like this contrast to the hot food. Is this just a restaurant thing, or are banchan dishes traditionally served very cold?
Having been to South Korea, I can't remember ever having banchan that was warm. It wasn't unusual to cook your kimchi on the grill at Korean BBQ restaurants, but all banchan was served cool/cold. Even in the video here she rinsed the sprouts thoroughly with cold water after boiling them.
Thanks for the reply PiroMunkie.
Soo nice ❤❤❤
I love her so much 😩
Is there a way to make it spicier?
More gochugaru!!!
can you suggest me a korean appetizers?
Can you do the apple and cabbage one
Thank you for sharing
You are so adorable SeonKyoung ^_^
This is one of my favorite banchan! Thank you for showing how to make it :)
Sandy Xiong My pleasure!! ❤️
Thanks for sharing the recipe. I've just tried it out. It's very delicious and I prefer spicy one as well. I'm wondering there are a lot of fluids after mixing. Would you mind let me know why please? Many thanks
Ricenny It's natural moist from soybean sprouts, it's normal. :-)
I love kimchi! All different kinds of kimchi. Thank you for posting this.
Brenda B this is not kimchi and this is not even fermented
Nice vid! I think it would be better to mix all the ingredients in a bowl first before adding it to the bean sprouts. This will ensure consistent flavor in the entire salad.
What brand is that pot from? It's so cute!
Gggg IKEA! :-D
oh, so these extra long 'bean' sprouts are 'soya bean' sprouts. we make sprouts in india, but with smaller beans - mung beans, These soybean sprouts are as long as the cats whiskers...
I just made this now, the original, the spicy for tomorrow (heartburn after kids 😞) soooo sooo good!!!! Garlic n sesame oil smell on my upper lip, LOL. BUT so worth it!! Thank you!!
try making a hotdog with it. i liked it
+seonkyeong longest Hi! I've tried this recipe and I'm so hooked with it!Love it and thank you. By the way, where did you buy your pot? So cute~
Vaughn Llewellyn Requidan It's from IKEA
+Seonkyoung Longest Thank you
Would you make this with Mung bean sprouts?
Thank you for the recipe, I love Korean food and this is will go into my dinner list! Yummy 😋
Looks really good! I want to sprout my own too.
tvtoms I tried, but I realized I can't grow anything. lmao!!
Can you just add gochujang instead of chili flakes
do u add sugar ?
Love it 🥰
I just made a batch of kongnamul muchim yesterday :)
Teresa Denham Nom nom nom!
Hi how long can I keep this in the fridge?
One week before it gets really soggy