Guest guest Posted June 27, 2002 Report Share Posted June 27, 2002 This looks familiar . . . .sorry if it's already been posted- * Exported from MasterCook * Korean Soybeans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried soybeans -- (2 cups cooked) 1/4 cup reduced-sodium soy sauce 3/4 cup water 1 tablespoon sugar 1 teaspoon sesame oil 1 tablespoon sesame seeds Although soybeans are known for their versatility, it wasn't until I tried this dish that I knew how tasty they could be. Simmering them in a soy-sauce base until they absorb the flavor imparts a brown glaze and a wonderfully rich taste to the beans. Sort through, rinse, soak, and cook the beans by your preferred method (see Chapter 7). Skim the cooking water with a slotted spoon to remove the bean skins. Drain. In a medium-size pot, combine the soy sauce, water, and sugar. Add the soybeans. Bring to a boil. Lower the heat and simmer, partially covered, about 25-30 minutes, or until all the liquid has been absorbed. Remove from the heat and stir in the sesame oil. In a toaster oven or heavy frying pan, toast the sesame seeds until lightly browned. Sprinkle on top of the beans. Serve hot. Source: " The Bean Harvest Cookbook, Ashley Miller " Copyright: " 1997 Ashley Miller " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 2g Fat (43.9% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 602mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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