SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM
Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi
Provided by Chele B
Categories Asian
Time 7m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
- While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
- Once completely cooled, store in an airtight container.
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arif khan joy khan
[email protected]This is one of my favorite Korean side dishes. It's so easy to make and it's always delicious. I love the crunchy texture of the sprouts and the savory flavor of the seasoning.
Jahirul Hoq
[email protected]I love the versatility of this dish. I've served it as a side dish, an appetizer, and even as a main course. It's always a hit, no matter how I serve it.
Anisha Chikoti
[email protected]I'm always looking for new ways to cook mung bean sprouts, and this recipe is a great addition to my repertoire. The sprouts are cooked perfectly and the seasoning is delicious. I'll definitely be making this again.
Chris Porras
[email protected]This is a great recipe for meal prep. I make a big batch on the weekend and then eat it throughout the week. It's a healthy and delicious way to add some extra veggies to my diet.
Vanessa Lwaya
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. I even had people asking me for the recipe. I'll definitely be making this again.
charlton kiplangat
[email protected]Sukju namul is a staple in my Korean household. It's always a hit with guests, and it's so easy to make. I love that I can use fresh or frozen mung bean sprouts, depending on what I have on hand.
Fati Sinah
[email protected]This is a great side dish for any Asian-inspired meal. It's light and refreshing, and the flavors are well-balanced. I highly recommend it!
Bayaraa Bayaraa
[email protected]I love the simplicity of this dish. It's just a few ingredients, but the flavors really shine through. I especially love the addition of the sesame seeds - they add a nice nutty flavor.
Salwa Chokri
[email protected]This was my first time making sukju namul and it turned out great! The sprouts were crispy and the sauce was flavorful. I served it with rice and grilled chicken and it was a hit with my family.
Shakirah Nantongo
[email protected]I'm not a huge fan of mung bean sprouts, but I really enjoyed this dish. The sprouts were cooked perfectly and the seasoning was delicious. I'll definitely be making this again.
Sheikh Rasel Clam
[email protected]Sukju namul is one of my favorite Korean side dishes. I love the way the mung bean sprouts stay crunchy even after they're cooked. The seasoning is also perfect - not too salty, not too sweet.
Abdullahi Alasan Yusuf
[email protected]This mung bean sprout side dish was so easy to make and packed with flavor. I loved the combination of the crunchy sprouts, the savory seasonings, and the hint of sesame oil. It was the perfect addition to my Korean BBQ dinner.