Sukju Namul (Mung Bean Sprouts)

Method3 steps · about 10 min

1. 1

   Step 1: Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.

   Blanch bean sprouts until slightly softened · 1 minUses 1 lb mung bean sprouts · Cold water, as needed to rinse sprouts twice · 4 cups water, for blanching · 1 tsp salt, for blanching water

2. 2

   Step 2: Drain quickly. When cool enough to handle, gently squeeze out the excess water.

   Uses Blanched bean sprouts

   
3. 3

   Step 3: Toss the drained sprouts with the finely chopped scallion (1), garlic (1 teaspoon), sesame oil (1 tablespoon), sesame seeds (1 teaspoon), finishing salt (to taste) and black pepper (to taste). If using fine salt, start with 1/2 teaspoon, then taste and add more as needed; about 1 teaspoon is a seasoning guide.

   Uses Drained and gently squeezed sprouts · 1 scallion (finely chopped) · 1 teaspoon garlic · 1 tablespoon sesame oil · 1 teaspoon sesame seeds · Salt, about 1 tsp or to taste for seasoning · Black pepper, to taste