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RECIPE
9 INGREDIENTS6 STEPS10MIN

Korean-Style Mung Bean Sprouts (Sukju Namul)

4.7
3 Ratings

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Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

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A simple, light-flavoured dish that can be eaten itself as a side-dish, added to plain white rice, or added to other dishes like bibimbap or moo gook (Korean radish soup). It is often eaten at traditional Korean functions or holidays, but is also just a nice dish to eat for that traditional feeling.
10MIN
Total Time

Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Bean Sprouts , rinsed
5 cups
Water
1 Tbsp
1 Tbsp
Toasted White Sesame Seeds , ground
1 clove
Garlic , minced
1 Tbsp
Sesame Oil
1 tsp
1 Tbsp
Scallions , sliced
1 pinch
Korean Chili Flakes
or Cayenne Pepper

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Nutrition Per Serving

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CALORIES
59
FAT
3.7 g
PROTEIN
2.8 g
CARBS
5.9 g

Cooking Instructions

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Step 1
Prepare the Garlic (1 clove) and Scallion (1 tablespoon) if using. Set aside.
Step 2
Rinse the Bean Sprouts (350 gram) thoroughly, discarding any that are no good.
Step 3
Bring the Water (5 cup) to a boil and add Salt (1 tablespoon), then add the mung bean sprouts and boil for two to three minutes.
Step 4
While sprouts are boiling, mix the Toasted White Sesame Seeds (1 tablespoon), garlic, Salt (1 teaspoon), Sesame Oil (1 tablespoon), and scallion in a mixing bowl.
Step 5
Add sprouts to mixing bowl and toss until the seasoning sauce is thoroughly mixed with the sprouts.
Step 6
Plate up, adding Korean Chili Flakes (1 pinch), if desired. Serve.

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Nutrition Per Serving
Calories
59
% Daily Value*
Fat
3.7 g
5%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
5.9 g
2%
Fiber
1.7 g
6%
Sugars
3.7 g
--
Protein
2.8 g
6%
Sodium
2434.2 mg
106%
Vitamin D
--
--
Calcium
47.2 mg
4%
Iron
1.3 mg
7%
Potassium
142.2 mg
3%
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