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Korean-Style Marinated Sprouted Soybeans

Quick, delicious, and unforgettable—stick to the best recipes! What struck me about this dish was how simple and accessible it is. Even so, the soybeans turned out so tasty that as soon as the bowl was empty, we decided to make them again the very next day.

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Sprouted soy in Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 7 g
Fats 52 % 24 g
Carbohydrates 33 % 15 g
264 kcal
GI: 100 / 0 / 0
  • Set a pot of water on the stove and bring it to a boil. Cook the soybeans for about a minute, then drain through a sieve. Cut the onion into large dice and fry it in the oil until golden. Remove the onion and pour the oil over the soybeans. Add the vinegar and soy sauce to the cooked soybeans, press in the garlic, and add the pepper. Then chill it so the soybeans marinate. In about an hour they're ready to eat. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Sprouted soy - 141  kcal/100g

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