Sukju Namul (Korean Seasoned Mung Bean Sprouts)
This is a versatile Korean dish that can be used as a meal in itself or as a topping on a rice bowl. It has a light flavor, is low in calories, and has a satisfying texture. Mung bean sprouts can be found in most Asian markets and health food stores.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 quarts water
- 1 tsp. salt
- 1 lb. fresh mung bean sprouts
- 1 tsp. soy sauce
- 1 tsp. toasted sesame oil
- 2 cloves garlic, peeled and thinly sliced
- 2 medium green onions, trimmed and thinly sliced
- 1⁄2 tsp. toasted sesame seeds
- In a large pot add water and salt. Bring water to a boil over high heat. Add bean sprouts. Cook for 1 minute, then drain and rinse bean sprouts under cool water to stop the cooking. Let drain for 15 minutes.
- Add blanched bean sprouts to a large bowl along with remaining ingredients. Toss to coat and serve.