Sukju Namul (Mung Bean Sprouts)
User Reviews
4.7
Sukju Namul (Mung Bean Sprouts)
Description
Sukju Namul starts with mung bean sprouts quickly blanched in salted boiling water for about one minute to soften them slightly while retaining crunch. After draining and squeezing out excess moisture, the sprouts are tossed with finely chopped scallions, minced garlic, toasted sesame oil, sesame seeds, salt, and freshly ground black pepper.
The seasoning ingredients bring a nutty and savory flavor that complements the fresh crispness of the sprouts. The dish is cool or at room temperature, commonly served as part of a Korean meal to add a refreshing vegetable component and balance heavier elements.
This namul is straightforward to prepare, relying on brief cooking time and simple seasoning to highlight the clean taste and texture of mung bean sprouts. It pairs well with steamed rice and grilled meats or can be included in a banchan (small side dish) variety for communal dining.
Ingredients
- 1 pound sukju namul mung bean sprouts
- 1 scallion finely chopped
- 1 teaspoon garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt If using fine salt, start with 1/2 and add more as needed, about 1 teaspoon salt, pepper to taste
- black pepper If using fine salt, start with 1/2 and add more as needed, about 1 teaspoon salt, pepper to taste
Instructions
- 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. Sample and add more salt to your taste if needed.
User Reviews
Overall Rating
4.7
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