Best Seasoned Mung Bean Sprouts Sukju Namul Muchim Recipes

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.

SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM

Steps:

• Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
• While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
• Once completely cooled, store in an airtight container.