Best Bean Sprouts Recipe for Korean Sukju Namul
My Mung Bean Sprouts Recipe for a Korean side dish called Sukju Namul. Easy and simple to make. Great topping for bibimbap.
- Prep time
- 7 min
- Cook time
- 3 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb mung bean sprouts
- 1 qt salted water for cooking ((1/2 tsp sea salt for 1 quart of water))
- 1/2 tsp sesame seeds
- 1/2 tsp sesame oil
- 1/2 tsp fine sea salt ((Trader Joe’s fine sea salt – 440 mg sodium per 1/4 tsp))
- 1 tsp green onions ((chopped))
- ice bath
- dash black pepper ((optional))
Instructions
- 1
Rinse mung bean sprouts in water and drain.
- 2
In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
- 3
Prepare an ice bath with a bowl of ice water.
- 4
Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
- 5
When cooked, transfer the sprouts to ice bath immediately.
- 6
When sprouts are completely cooled, drain.
- 7
Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
- 8
Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.