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Sukju Namul (Mung Bean Sprouts)

A simple Korean side dish made by briefly blanching and seasoning bean sprouts

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 (about 1 teaspoon) and pepper, to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

    Cup of Yum
  1. 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.
  2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
  3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.