Seasoned Mung Bean Sprouts Sukju Namul Muchim Food

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

Best Bean Sprouts Recipe for Korean Sukju Namul image

My Mung Bean Sprouts Recipe for a Korean side dish called Sukju Namul. Easy and simple to make. Great topping for bibimbap.

Provided by JinJoo Lee

Time 10m

Number Of Ingredients 8

Ingredients

1 lb mung bean sprouts
1 qt salted water for cooking ((1/2 tsp sea salt for 1 quart of water))
1/2 tsp sesame seeds
1/2 tsp sesame oil
1/2 tsp fine sea salt ((Trader Joe's fine sea salt - 440 mg sodium per 1/4 tsp))
1 tsp green onions ((chopped))
ice bath
dash black pepper ((optional))

Steps:

Rinse mung bean sprouts in water and drain.
In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
Prepare an ice bath with a bowl of ice water.
Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
When cooked, transfer the sprouts to ice bath immediately.
When sprouts are completely cooled, drain.
Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.

Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 247 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g

SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM

Seasoned Mung Bean Sprouts--Sukju Namul Muchim image

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi

Provided by Chele B

Categories Asian

Time 7m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces fresh mung bean sprouts
2 garlic cloves, minced
salt, to taste
2 green onions
2 tablespoons sesame seed oil
toasted sesame seeds (optional)

Steps:

Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
Once completely cooled, store in an airtight container.

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