Soybean sprouts soup / gettyimagesbank
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Soybean sprouts are one of the most representative foods made from soybeans. They are especially beneficial for maintaining bone density, making them particularly good for middle-aged women.
In Korea, common soybean-based foods include soybean sprouts, tofu and fermented soybean paste. Soybeans are used not only for sprouts but also to make meju, the base ingredient of fermented paste.
Soybean sprouts are considered a health food because they combine the nutrients of beans with the benefits of vegetables. They are low in calories, making them helpful for weight management. They are also rich in asparagine and dietary fiber, which can help relieve hangovers. Soybean sprouts pair well with perilla oil and sesame oil in both taste and nutrition.
Rice topped with cooked soybean sprouts / gettyimagesbank
How to cook with soybean sprouts
Soybean sprouts can be used in soups, side dishes, rice, stir-fries and more. To preserve their flavor and nutrients, they should be lightly blanched. When cooked on top of rice, it turns into a soybean sprout rice dish. Mixing it with a sauce made of soy sauce, perilla oil or sesame oil, chili powder, garlic and green onions creates a flavorful bibimbap.
For people who have difficulty digesting multigrain rice, soybean sprout rice can provide similar health benefits. Adding perilla oil or sesame oil — rich in “good fats” (unsaturated fatty acids) — can also support vascular health.
Soybean sprouts retain the high protein content of soybeans. As the beans sprout, they also produce vitamin C, which boosts immunity. Soybeans contain lecithin, which supports memory, while soybean sprouts contain GABA, a compound that helps improve memory, reduce stress and stabilize the nervous system.
Source: Korea Times News
