Sukju namul
Sukju namul, from above
VegVeganKorea

Sukju namul

Mung bean sprouts, thirty seconds in hot water, a toss of sesame. Crunch on call.

10 minTime
3 gProtein each
mildSpice
A sprout with a nickname2 chapters · 1 min read

Make it your way

Grandma's wayBlanched mung bean sprouts dressed with garlic, salt and sesame.
The original
52kcalsame
3 gproteinsame
2 gfibresame
10minutessame

Sukju namul.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Moong sprouts (mung bean sprouts)300 g mung bean sprouts, rinsed
Salt¾ tsp
Garlic1 clove, minced
Spring onion (green onion, scallion)1 stalk, finely chopped
Sesame oil2 tsp
Sesame seeds1 tsp, toasted

Method

3 steps
  1. 1Bring a pot of salted water to a rolling boil and drop in the sprouts for 1 to 2 minutes.
  2. 2Drain and rinse under cold water, then squeeze gently.
  3. 3Toss by hand with salt, garlic, spring onion, sesame oil and seeds.
Serve it like this

Mound in a small bowl at room temperature with a pinch of sesame on top, next to rice and a stew.

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Make it a meal

What goes with Sukju namul: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Bibimbap60 min
With a main Doenjang jjigae30 min
On the side Sigeumchi namul10 min
To drink Boricha25 min
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