Sukju namul mung bean sprout salad –Today, I’m excited to share a delicious and nutritious recipe for Sukju Namul, a Korean bean sprout salad. This dish is not only quick to prepare but also packed with flavor. It’s a perfect addition to any meal or can be enjoyed on its own as a refreshing snack.
Sukju Namul (Korean Bean Sprout Salad)
This salad features crunchy bean sprouts tossed with a simple yet flavorful dressing that highlights the ingredients’ freshness.
Ingredients
- 2 cups of fresh bean sprouts
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 teaspoon of minced garlic
- 1 teaspoon of sesame seeds
- 2 green onions, finely chopped
- Salt to taste
Instructions
- Start by rinsing the bean sprouts in cold water. Drain them well.
- In a pot of boiling water, blanch the bean sprouts for about 2-3 minutes until they are tender but still crunchy. Drain and transfer them to a bowl of cold water to stop the cooking process.
- Once cooled, drain the bean sprouts again and gently squeeze out any excess water.
- In a large mixing bowl, combine the sesame oil, soy sauce, minced garlic, and a pinch of salt. Mix well to create the dressing.
- Add the drained bean sprouts to the bowl and toss them in the dressing until they are fully coated.
- Finally, sprinkle sesame seeds and chopped green onions over the salad. Give it one last gentle toss to mix everything together.
- Serve chilled or at room temperature. Enjoy this wholesome salad as a side dish or even as a light meal!
This Sukju Namul is not only easy to make but also delightful to eat. The combination of crunchy bean sprouts with the nutty and savory dressing brings a wonderful taste to your palate. Give it a try, and you’ll find that it’s a fantastic addition to your recipe repertoire!