Sukju-namul (Seasoned Mung Bean Sprouts)
Mung bean sprouts blanched for a minute and tossed with sesame oil, garlic and spring onion. Light, crisp and quick.
Ingredients
- 450 g mung bean sprouts, rinsed, loose husks removed
- 1 tsp Salt, plus extra for the water
- 1 clove Garlic, minced
- 1 Spring onion, finely chopped
- 1 tbsp Toasted sesame oil
- 1 tsp Sesame seeds
- 1 pinch Black pepper
Method
- Bring a pot of lightly salted water to the boil. Add the sprouts and blanch for 1–2 min, just until they lose their raw taste but still snap.
- Drain and plunge into iced water to stop the cooking, then drain again and gently squeeze out the water.
- Toss with the salt, garlic, spring onion, sesame oil, sesame and pepper. Serve straight away or chill for up to 2 days.
Tips
- Mung bean sprouts turn limp quickly, so dress them just before serving if you can.
Sources
Written in our own words after cross-checking these recipes:
Open Sukju-namul (Seasoned Mung Bean Sprouts) in Nouns Cooking