Korean-Style Mung Bean Sprouts (Sukju Namul)

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.

Total Time

10min

4.7

3 Ratings

Author: Richard Smith

Servings:

Ingredients

•

3 cups

Bean Sprouts , rinsed

•

5 cups

Water

•

1 Tbsp

Salt

•

1 Tbsp

Toasted White Sesame Seeds , ground

•

1 clove

Garlic , minced

•

1 Tbsp

Sesame Oil

•

1 tsp

Salt

•

1 Tbsp

Scallions , sliced

•

1 pinch

Korean Chili Flakes

or Cayenne Pepper

Cooking Instructions

Prepare the Garlic (1 clove) and Scallions (1 Tbsp) if using. Set aside.

Rinse the Bean Sprouts (3 cups) thoroughly, discarding any that are no good.

Bring the Water (5 cups) to a boil and add Salt (1 Tbsp) , then add the mung bean sprouts and boil for two to three minutes.

While sprouts are boiling, mix the Toasted White Sesame Seeds (1 Tbsp) , garlic, Salt (1 tsp) , Sesame Oil (1 Tbsp) , and scallion in a mixing bowl.

Add sprouts to mixing bowl and toss until the seasoning sauce is thoroughly mixed with the sprouts.

Plate up, adding Korean Chili Flakes (1 pinch) , if desired. Serve.

Nutrition Per Serving

CALORIES

FAT

3.7 g

PROTEIN

2.8 g

CARBS

5.8 g