I love to travel , which may be why I also love learning about international foods, the origins of traditional recipes and how to make dishes from other cultures. I’m sure I got this from my dad, who traveled during his time in the Navy and thoroughly enjoyed his […]
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I love to travel, which may be why I also love learning about international foods, the origins of traditional recipes and how to make dishes from other cultures. I’m sure I got this from my dad, who traveled during his time in the Navy and thoroughly enjoyed his travels and exploring international cuisine.
Sukju namul muchim is a popular Korean side dish featuring mung bean sprouts that are blanched until just softened while retaining a slightly crispy texture. (Blanching is a cooking process in which a food – typically a vegetable or fruit – is scalded in boiling water, removed after a brief time and shocked/refreshed by iced water or cold running water to halt the cooking process. Blanching foods helps reduce their quality loss over time.)
This bean sprout side dish is commonly made in Korean homes. A light and refreshing bean sprout salad, it is seasoned with soy sauce, sesame oil and garlic (and a secret optional ingredient if you’d like to add some spice!). It complements many main dishes beautifully. This Korean recipe is also vegetarian and vegan. I appreciate that you can serve sukju namul muchim either hot or cold. It’s delicious either way!
Cuisine: Korean
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 4
Ingredients
- 2 cups bean sprouts
- 1 teaspoon salt
- 1/2 tablespoon soy sauce (I recommend low-sodium soy sauce)
- 1/2 tablespoon sesame oil
- 1 teaspoon chopped garlic
- gochugaru (Korean chili flakes), to taste (optional)
- toasted sesame seeds, for garnish (optional)
Here’s how to make it:
- Bring a medium-sized pot of water to boil. Add salt, then bean sprouts. Blanch for around 3 to 4 minutes until softened. Drain and transfer blanched bean sprouts to a small bowl.
- Pour soy sauce over the bean sprouts. Add sesame oil and garlic. If you’d like a little spice, add some gochugaru (Korean chili flakes) to taste. Carefully mix the ingredients so that the bean sprout “heads” don't fall off. Top with a sprinkling of toasted sesame seeds, if desired.
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