Soybean sprout Puns

Most of the chinese food restaraunts in my city, when you ask for "Chow Mein", they give you fried noodles with some kind of meat and/or veggies in it.

This one chinese restaraunt keeps sending us this dish that seems to be a mass of soybean sprouts with some pieces of meat. I asked for the beef chow mein so there's beef in there. I assume if I asked for the pork chow mein there would be pork in there.

There are no noodles to be seen in this dish. Just lots and lots of soybean sprouts. The first couple times they did this I assumed they got my order wrong but this seems to just be what they serve when you order Chow Mein. Nowhere I look online is such a Chow Mein described.

I'm not looking to tell them how to do their own cultural cuisine. I'm just trying to get to the bottom of this. Is there maybe some other dish that sounds like "Chow Mein" but is spelled differently that I've been ordering by mistake? Is this how Chow Mein's done in a certain region or something?

I was taught how to make Kongnamul Muchim in a cooking workshop and my instructor told us to remove the roots. I don't see this step being described when looking at recipes. Is it necessary?

Thx in advance!

So they're both soybeans, but one is a sprout, and the other is fully grown. Which has more protein per pound, and/or which provides more protein per dollar spent?

I tried multiple different methods for sprouting my soybeans. First one water twice a day wrapped in cheese cloth in a well draining strainer. Second I tried maangchi’s recipe. I also did my best to remove any cracked or split beans, but it seems like there’s always something going bad. After a day or two I start to get this weird odor. Maybe this is normal, or maybe it doesn’t mean I need to throw away the whole batch?

Are there any tips to avoid this smell, or is this part of the process.

Hi I wish I am asking in the right place. I saw many websites and my store bought soybean sprouts label 30cal per 100g. But I check it on USDA it says soybean sprouts are ~75cal per 100g, while the 30cal per 100g are actually mung bean sprouts. I hardly to believe that soybean sprouts have nearly the same calories as potatoes and they are so deviated from mung bean sprouts. Does anyone here know what the exact calories in soybean sprouts? How does it possible to be 75cal? It scares me becaue I can just eat half a pound in one sitting😭

Today I will be making Korean Soybean Sprout Side Dish or Kongnamul Muchim. Banchan (반찬) is the Korean word for side dish. At a Korean restaurant, they will provide you with several banchans and soybean sprout is one of the most common and popular side dishes. Refreshing, delicious, and works great with everything!

Full Video: https://youtu.be/rsQydExOXwI

Ingredients:

• 450g (1lbs) soybean sprout
• 1/2 cup water
• 1 green onion
• 2 garlic
• 1/2 tsp salt
• 1 tsp fish sauce (omit for vegan)
• 1/2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1 tsp gochugaru (fine red pepper powder)

Recipe:

1. Rinse and wash soybean sprout and boil with 1/2 cup of water and salt for 10 mins on medium heat then drain.
2. Chop green onion and mince garlic.
3. In a bowl, mix green onion, garlic, salt, fish sauce, soy sauce, sesame oil, sesame seeds, and soybean sprouts.

Tips:

• For vegan option, omit fish sauce and add 1 tsp soy sauce.
• This dish is often eaten cold or room temp.
• Perfect for Korean BBQ

So I soaked soybeans for 24+ hours and it had some white foam... I drained and kept in a container for sprouting...

But I am not sure whether this method is correct or will I need to take care any health concerns....

Today I will be making Korean Soybean Sprout Side Dish or Kongnamul Muchim. Banchan (반찬) is the Korean word for side dish. At a Korean restaurant, they will provide you with several banchans and soybean sprout is one of the most common and popular side dishes. Refreshing, delicious, and works great with everything!

Full Video: https://youtu.be/rsQydExOXwI

Ingredients:

• 450g (1lbs) soybean sprout
• 1/2 cup water
• 1 green onion
• 2 garlic
• 1/2 tsp salt
• 1 tsp fish sauce (omit for vegan)
• 1/2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1 tsp gochugaru (fine red pepper powder)

Recipe:

1. Rinse and wash soybean sprout and boil with 1/2 cup of water and salt for 10 mins on medium heat then drain.
2. Chop green onion and mince garlic.
3. In a bowl, mix green onion, garlic, salt, fish sauce, soy sauce, sesame oil, sesame seeds, and soybean sprouts.

Tips:

• For vegan option, omit fish sauce and add 1 tsp soy sauce.
• This dish is often eaten cold or room temp.
• Perfect for Korean BBQ