Pairs well with Sukjunamul (Korean Mung Bean Sprout Side Dish)
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Sukjunamul (Korean Mung Bean Sprout Side Dish)
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A traditional Korean side dish made from blanched and seasoned mung bean sprouts, known for its crispiness and nutty flavor.
00:05:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- mung bean sprouts - 1 pound
- large garlic cloves - 2
- green onions - 2
- fish sauce - 2 teaspoons (skip for vegetarian version and use additional salt)
- salt - 1/2 teaspoon (use 1 and 1/2 teaspoons for vegetarian version)
- sesame oil - 1 tablespoon
- sesame seeds - 1 teaspoon
Instructions
- Blanch Mung Bean Sprouts: Boil 8 cups of water and blanch the mung bean sprouts for 1 minute. Do not cover the pot.
- Rinse and Cool: Rinse the blanched sprouts with cold water to stop the cooking process, ensuring they remain crispy.
- Remove Skins: Take handfuls of the sprouts and gently shake to remove the skins.
- Season: Chop the garlic and green onions. In a bowl, combine the sprouts with garlic, green onions, fish sauce (or extra salt for a vegetarian version), salt, sesame oil, and sesame seeds. Mix well.
- Serve: Taste and adjust seasoning if necessary. Serve as a side dish.
