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)
Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute. Drain quickly. When cool enough to handle, gently squeeze out the excess water. Toss well with the remaining ingredients.
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.