Description
Sukjunamul-muchim is a refreshing Korean mung bean sprout side dish made with lightly blanched sprouts tossed in garlic, sesame oil, green onions, and simple seasoning for a crisp, clean, and savory banchan.
Ingredients
- 1 pound mung bean sprouts
- 2 cloves garlic, minced
- 2 teaspoons fish sauce (or substitute salt for vegetarian option)
- 1/2 teaspoon kosher salt
- 2 green onions, chopped
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- Cold water for rinsing
Instructions
- Rinse mung bean sprouts thoroughly under cold water.
- Blanch sprouts in boiling water for about 1 minute.
- Drain and immediately rinse in cold water.
- Drain well to remove excess moisture.
- Mix garlic, fish sauce, salt, green onions, sesame oil, and sesame seeds in a bowl.
- Add sprouts and toss gently to coat evenly.
- Serve immediately or chill before serving.
Notes
- Do not overcook sprouts to maintain crunch.
- Drain thoroughly to prevent watery seasoning.
- Can be made vegetarian by replacing fish sauce with soy sauce or extra salt.
- Tastes best fresh but can be chilled before serving.
- Optional: add chili flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 70
- Sugar: 2g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
