Seasoned Mung Bean Sprouts--Sukju Namul Muchim

Submitted by Chele_T

"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"

 

• Ready In: 7mins
• Ingredients: 6
• Yields: 1 batch
• Serves: 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)

directions

1. 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.
2. 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.
3. Once completely cooled, store in an airtight container.

Reviews

[jo_mama]

My favorite Korean restaurant makes excellent mung beans, and this was a close approximation. I was hesitant to blanch the sprouts, as they're already delicate and I was worried about them becoming too mushy, but I blanched for approx two minutes and the resulting texture was perfect. The dressing seems to be missing a little something--maybe some rice wine vinegar to add a little acid to the dish? Thanks for sharing!!