Korean•healthy
Sukju Namul (Mung Bean Sprouts)
A simple Korean side dish made by briefly blanching and seasoning bean sprouts
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.