It doesn’t matter when I watch your videos I always end up hungry. Picked up bean sprouts today and making the spicy version. Can’t wait. Thank you for all the delicious dishes you have shown me how to make. ❤
I love bean sprouts. Thank you, Helen. I prefer very mild spices. I will try your sauce, as I usually make it Japanese style. So yummy watching you eat. Aaah. lol
I know this comment is old but what is Japanese style? Even the Japanese videos I’ve found are Korean namul. I cook a lot of Japanese food so am genuinely interested
Wow does this look good! It is easy to love Korean food, but not easy to learn how to make it except from your channel. My biggest problem with cooking is overspicing everything...so this is very, very helpful for me. Thanks, Helen!
Hi Helen, I made this for my husband and OMG we both loved it very much. Thank you for your easy instructions. It will be a staple in our home from now on 🥰🥰🥰
Great video! Ever since I lost my Korean mother to cancer, I started eating out at Korean restaurants and it gets expensive so now I’m learning how to prepare all the various korean side dishes. Thank you for all your helpful videos and I also watch Manggchi videos. Both very helpful.
So yum! my mouth is watering lol I have a batch of Kongnamul sprouting as I write this! it will be ready this weekend and I can't wait. I need to start another batch after I harvest each finished one because I hate waiting for it for Kongnamul muchim and kongnamul bap with a runny egg on top (spicy of course! LOL)
Thanks Mary! This soybean sprouts side dish is like any salads, best enjoyed within few days of making it. This dish is not recommended for fermenting like kimchi.
I always ask for more of this side dish when I do to Korean restaurants! I just bought some mung beans and will try your recipe :D. Would you be able to let us know how long can you keep this for in the refrigerator?! That'd be super helpful!
Thanks Irene🙏. This dish is made using soybean sprouts. Mung beans sprouts are different but also delicious. Here is my mung bean sprouts recipe ua-cam.com/video/LTZTyOECWKg/v-deo.html
Hi Helen! Definitely going to try this. Also, there's this particular side dish that I've eaten at a Korean restaurant, which I've been trying to look for a recipe for with no luck. It consists of salted shrimp but it was also red, the color was similar to the spicy bean sprout. Would you happen to have a recipe of it?
Helen hi.. how long will the spicy sauce last in the fridge..?? I assume because it is made with ingredients that are already refrigerated that it will go a few months..
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It doesn’t matter when I watch your videos I always end up hungry. Picked up bean sprouts today and making the spicy version. Can’t wait. Thank you for all the delicious dishes you have shown me how to make. ❤
@@ep4704 My pleasure! Thanks for cooking with me🙏
your channel is the best!
Aww 🥰 Thanks Foxi🙏
This is a must try. I absolutely love your style of cooking and the love and knowledge behind your Korean history. Love you Helen 🫰🏽
🙏
Now i am hungry, super and you explain it so good and with a ☺ ☺
@@Soundlight-ny9bl 🙏😋🙏
Thanks for your sharing and very yummy 😋 😊 😘
@@catfish8883 🙏🙌🙏
Good Lord! This looks fantastic! The videos is so well done. Your efforts to make sure we "get it right"... thank you!
Thank you 🙏
I love korean food ❤
@@lilybmejia2234 🙏🙌🙏
I love bean sprouts! This video, *chef's kiss*!!!!!!!!!!
🙏🙌🙏
Love your vids! I’ll have to search for soybean sprouts so I can make this.
🙏🙌
OMG! One of my favorites…
Very nice 😊
Me, too🙏🙌
I must make this amazing recipe ♥️
Thanks Rosemary 🙏
Yummy
🙏
I love bean sprouts. Thank you, Helen. I prefer very mild spices. I will try your sauce, as I usually make it Japanese style. So yummy watching you eat. Aaah. lol
🙏
I know this comment is old but what is Japanese style? Even the Japanese videos I’ve found are Korean namul. I cook a lot of Japanese food so am genuinely interested
Love the spice and the crunch!
@@accuratax Me, too🙏🙌🙏
Wow does this look good! It is easy to love Korean food, but not easy to learn how to make it except from your channel. My biggest problem with cooking is overspicing everything...so this is very, very helpful for me. Thanks, Helen!
Thanks Jay!
Hi Helen, I made this for my husband and OMG we both loved it very much. Thank you for your easy instructions. It will be a staple in our home from now on 🥰🥰🥰
Yay🙏🙌
Looks very good
🙏
Helen… you are so charming and fun to watch!
Thanks Pat!
Love it and thank you so much
🙏🙌🙏
Great video! Ever since I lost my Korean mother to cancer, I started eating out at Korean restaurants and it gets expensive so now I’m learning how to prepare all the various korean side dishes. Thank you for all your helpful videos and I also watch Manggchi videos. Both very helpful.
Thanks David🙏🥰🙏
So yum! my mouth is watering lol I have a batch of Kongnamul sprouting as I write this! it will be ready this weekend and I can't wait. I need to start another batch after I harvest each finished one because I hate waiting for it for Kongnamul muchim and kongnamul bap with a runny egg on top (spicy of course! LOL)
Yay Brad🙏🙌 Not sure if u already saw my KongNaMulBap recipe ua-cam.com/video/BNOV3KFpRmI/v-deo.html
I’ve become so addicted to Hellen’s videos that I wonder you can’t use to turn into kimchi.
Thanks Mary! This soybean sprouts side dish is like any salads, best enjoyed within few days of making it. This dish is not recommended for fermenting like kimchi.
Love it 😍
I always ask for more of this side dish when I do to Korean restaurants! I just bought some mung beans and will try your recipe :D. Would you be able to let us know how long can you keep this for in the refrigerator?! That'd be super helpful!
Thanks Irene🙏. This dish is made using soybean sprouts. Mung beans sprouts are different but also delicious. Here is my mung bean sprouts recipe ua-cam.com/video/LTZTyOECWKg/v-deo.html
for me I don't like it after its sat overnight, its better to make this fresh imo and don't make too much
I miss this so much. :(
🙏
Hi Helen! Definitely going to try this.
Also, there's this particular side dish that I've eaten at a Korean restaurant, which I've been trying to look for a recipe for with no luck. It consists of salted shrimp but it was also red, the color was similar to the spicy bean sprout. Would you happen to have a recipe of it?
Instead of spring onion, I added green bell pepper diced into small cubes. It tasted good and also looks good.
Thank you for this recipe! Both look amazing but the spicy with seaweed and rice….WOW! 🎉
That’s gonna knock my socks off! Mmm!
When making Banchan, how long are they meant to last in the refrigerator?
Awesome...have a question...how long can u store one batch for?
Hi 👋 As noted in the video, it should eaten within a few days, as you would with any fresh salads.
Thanks for that...I'll try making it.
@@geethaperumalsamy2857 🙏🙌🙏
Can you store this in the refrigerator? If yes, how long does it take to be consumed?
Helen hi.. how long will the spicy sauce last in the fridge..?? I assume because it is made with ingredients that are already refrigerated that it will go a few months..
How long can this be saved in the refrigerator?
❤❤❤❤
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Would you do the same with Mung Bean Sprouts?
❤❤❤❤❤❤❤😮😮😮😮😮😮😮
We need smell vision!
@@accuratax Totally 🙏🙌🙏
I want a Korean girlfriend
😂
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