Seasoned Salads
Sukju-namul (Seasoned Mung Bean Sprouts)
Blanch the mung bean sprouts briefly in boiling water, cool them in cold water, squeeze out the water, and toss with scallions, soy sauce, and sesame oil. Blanch them too long and they wilt and lose their crunch.
한국어로 보기 (Korean version)
Steps
- 1
Rinse the sprouts and shake off the water, and thinly slice the scallions.
- 2
Blanch the sprouts in boiling salted water for at least 30 seconds, until the stems turn translucent, then plunge them straight into cold water.
Blanching too long kills the crunch, so keep it to 30 seconds to 1 minute.
- 3
Drain in a strainer and squeeze out the water well.
If you don't squeeze out enough water, the seasoning gets watery.
- 4
Add the scallions, soy sauce, sesame oil, minced garlic, salt, and sesame seeds, toss lightly, and serve.
Substitutions
| Instead of | Use | How |
|---|---|---|
| soy sauce | 1/2 tsp fish sauce | If using fish sauce, use less salt. |
| scallions | green part of a Korean leek (daepa) | Chop the leek more finely. |
Storing leftovers
Over time, dressed sprouts release water, wilt, and the seasoning gets watery. Store leftovers airtight in the fridge, eat cold within 1 day, and pour off any liquid. Freezing makes them tough and very watery, so don't freeze.
Serve with
Rice, jeyuk-bokkeum (spicy stir-fried pork), and doenjang-jjigae (soybean paste stew). Next to spicy food, it refreshes the palate.
Making more or less
For more sprouts, scale up the seasoning in the same ratio.
Before you cook
- Don't eat mung bean sprouts raw. Season them only after blanching, once the stems are translucent.
Questions
How long should I blanch mung bean sprouts to keep them crunchy?
Mung bean sprouts are full of water and start to wilt after just 1 minute. Lift them out as soon as the stems turn translucent and plunge them into cold water to stop the cooking, and they'll stay crunchy. When squeezing out the water, press with your hands instead of wringing hard.
More with the same ingredients
