Low Carb Korean Recipes. Korean meals are hard to make low carb due to the fact that most meals are meant to be eaten with a bowl of rice. And you can substitute rice with cauliflower …
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Instructions Rinse mung bean sprouts in water and drain. In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil. Prepare an ice bath with a bowl of ice water. Add bean sprouts to boiling water and bring back to boil. When cooked, transfer the sprouts to ice bath immediately. When sprouts are completely cooled, drain.
Best Korean Bean Sprout Recipe – Sukju Namul. Servings 3-4 Cooking Time: 8 min Difficulty: Easy. Ingredients. 1 lb (450g) bean sprouts. 1/2 tsp sesame seeds. 1/2 tsp sesame oil. 1/2 tsp fine sea salt (Trader Joe’s fine sea salt – 440 mg sodium per 1/4 tsp) 1 qt salted water for cooking (1/2 tsp sea salt for 1 quart of water)
You can consume up to 350g of mung bean sprouts per day and still be within the 20g keto threshold. Are Bean Sprouts Low Carb? Yes, bean sprouts have below 6g of carbs per 100g of sprouts therefore can be considered low carb.
This bean sprouts salad will pair beautifully with most proteins and is a wonderful low carb side dish for hot summer! I’m seeing more and more bean sprouts available in the western grocery stores and that inspires me to share today’s recipe. This Paleo Mung Bean Salad is inspired by Korean Sukju Namul.