4.7 from 69 votes
Sukju Namul (Mung Bean Sprouts)
Sukju Namul is a Korean side dish consisting of lightly blanched mung bean sprouts seasoned with sesame oil, garlic, scallions, and sesame seeds. The sprouts provide a crisp texture balanced by the aromatic oil and subtle saltiness. This simple, seasoned vegetable dish is typically served alongside rice and other Korean main dishes.
Servings:
4
Course:
Side Dish
Cuisine:
Korean
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.
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