Best Bean Sprouts Recipe For Korean Sukju Namul Recipes

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

Steps:

• Rinse mung bean sprouts in water and drain.
• In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
• Prepare an ice bath with a bowl of ice water.
• Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
• When cooked, transfer the sprouts to ice bath immediately.
• When sprouts are completely cooled, drain.
• Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
• Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.

KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)

Steps:

• Gather the ingredients.
• Parboil the bean sprouts in boiling water for 2 minutes.
• Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
• Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
• Serve immediately or refrigerate until serving.