Recipes - Korean

Sukju Namul Muchim (Seasoned Mung Bean Sprouts)
Sukju-Namul-Muchim


A staple side dish in Korean dining, mung bean sprout is blanched and seasoned lightly in a sesame dressing. Toasted sesame seeds are added for extra crunch.
Cooking Time: < 15mins
Serves:
Total time: 15mins - 30mins
Course: Side
Cook Method: Blanch
Cuisine: Korean









Ingredients:

350g fresh mung bean sprouts
1 tsp salt (to add to water)
6 cups of water

Seasoning sauce

1 tsp spring onion (chopped finely)
½ tsp garlic (minced)
½ tsp salt (adjust amount to taste)
1 tsp sesame seeds (toasted)
1 tbsp sesame oil




Steps:
  1. Rinse the mung bean sprouts in cold water.
  2. In a pot, boil water and add salt. Once water boils, blanch mung bean sprouts in the pot for 1-2 mins.
  3. Drain the water and immediately run cold water on the sprouts.
  4. Lightly squeeze the sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl, add the seasoning sauce and mix well.
  5. Serve them on a plate and enjoy sukju namul muchim on its own, or as a side with rice and other dishes.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Sukju Namul Muchim (Seasoned Mung Bean Sprouts)

Sukju Namul Muchim (Seasoned Mung Bean Sprouts)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

A staple side dish in Korean dining, mung bean sprout is blanched and seasoned lightly in a sesame dressing. Toasted sesame seeds are added for extra crunch.

Cooking Time: < 15mins
Serves:
Total time: 15mins - 30mins
Course: Side
Cook Method: Blanch
Cuisine: Korean
Ingredients

350g fresh mung bean sprouts
1 tsp salt (to add to water)
6 cups of water

Seasoning sauce

1 tsp spring onion (chopped finely)
½ tsp garlic (minced)
½ tsp salt (adjust amount to taste)
1 tsp sesame seeds (toasted)
1 tbsp sesame oil

Instructions
  1. Rinse the mung bean sprouts in cold water.
  2. In a pot, boil water and add salt. Once water boils, blanch mung bean sprouts in the pot for 1-2 mins.
  3. Drain the water and immediately run cold water on the sprouts.
  4. Lightly squeeze the sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl, add the seasoning sauce and mix well.
  5. Serve them on a plate and enjoy sukju namul muchim on its own, or as a side with rice and other dishes.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic