Get your crunch on with this Korean sprout salad! Delicious, healthy, and packed with flavour, it’s the perfect side dish to complement any meal! 🥗🥢👌 Sukjunamul Muchim is a Korean side dish made with blanched mung bean sprouts and a dressing made of garlic, fish sauce and toasted sesame oil and spiring onions. Simply delicious!
As mentioned yesterday Korean cuisine is renowned for its diverse and flavourful side dishes, known as banchan. And since we are in the topic of banchan, we are posting another one today and for the rest of this week. Sukjunamul Muchim is what we have for today, a mung bean sprout side dish. Bursting with freshness, crunch, and nutritional benefits, Sukjunamul Muchim has become a beloved staple on Korean dining tables. In this blog post, we will delve into the history of Sukjunamul Muchim, discovering its roots in Korean culinary traditions and highlighting the unique qualities that make it so popular.
Sukjunamul Muchim has a long history, deeply embedded in Korean culinary culture. Mung bean sprouts, the key ingredient of this dish, have been cultivated in Asia for thousands of years. However, it was during the Goryeo Dynasty (918-1392) that mung bean sprouts became an essential part of Korean cuisine. The sprouts were valued for their nutritional content and adaptability in various dishes.
Originally, Sukjunamul Muchim was prepared by blanching mung bean sprouts in boiling water and then seasoning them with soy sauce, sesame oil, garlic, and other traditional Korean spices. Over time, the dish evolved to incorporate additional ingredients such as green onions, red pepper flakes, and sesame seeds, further enhancing its flavour profile. Today, Sukjunamul Muchim is enjoyed as banchan, often served alongside rice and other Korean dishes, adding both taste and texture to the overall meal.
Sukjunamul Muchim not only delights the taste buds but also offers an array of health benefits. Mung bean sprouts are a nutritional powerhouse, rich in vitamins A, C, and K, as well as minerals such as potassium, iron, and magnesium. They are also an excellent source of fibre, which aids in digestion and promotes a healthy gut. Additionally, mung bean sprouts are low in calories and fat, making them an ideal choice for those seeking a nutritious yet flavourful dish.
To create Sukjunamul Muchim, fresh mung bean sprouts are blanched briefly in boiling water to retain their crispness. Afterward, they are quickly cooled down and seasoned with a combination of soy sauce, sesame oil, minced garlic, chopped green onions, red pepper flakes (gochugaru), and sesame seeds. The dressing infuses the sprouts with a delightful mix of umami, spice, and nuttiness, resulting in a well-balanced flavour profile.
The dish can be customized according to personal preference, with variations including the addition of shredded carrots, cucumbers, or Korean radish. These additions add colour, texture, and a refreshing element to the dish. Whether enjoyed as standalone banchan or mixed with rice, Sukjunamul Muchim brings a vibrant and invigorating element to the table.
Sukjunamul Muchim is a Korean side dish made with blanched mung bean sprouts and a dressing made of garlic, fish sauce and toasted sesame oil and spiring onions. Simply delicious!
I love this series of side dishes. For me, finding a good side dish to accompany Asian cuisine is really hard. These are so helpful. And the mung bean sprouts look great.
We don’t eat Mung bean sprouts often – simply because I don’t really know the other way of eating them except adding to a salad. So thank you for another great idea; it looks and sounds delicious!
Yeah we do that as well in the Philippines but nowadays time is precious for me so I dont bother , I still remember when my grandmother tells me to do it, one by one
One of the simplest yet tastiest side! My mom would also add some Chinese chives in it.
I love this series of side dishes. For me, finding a good side dish to accompany Asian cuisine is really hard. These are so helpful. And the mung bean sprouts look great.
We don’t eat Mung bean sprouts often – simply because I don’t really know the other way of eating them except adding to a salad. So thank you for another great idea; it looks and sounds delicious!
★★★★★
I’ve this thing about bean sprouts – I would insist on the tails being removed.
Yeah we do that as well in the Philippines but nowadays time is precious for me so I dont bother , I still remember when my grandmother tells me to do it, one by one