Description
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!
Ingredients
Units Scale
- 500 g mung bean sprouts
- 2 cloves of garlic, minced
- 3 tsp fish sauce
- 2 stalks spring onions, chopped
- 1 tbsp sesame oil
- 2 tsp toasted sesame seeds
- 1 tsp gochugaru (Korean red pepper flakes)
Instructions
- Bring a large pot of water to a boil.
- Add the mung bean sprouts and blanch for 1 minute while stirring.
- Drain and rinse the sprouts in a large bowl of cold water, shaking them to remove any loose skins.
- Place the cleaned sprouts in a basket and strain them well.
- In a separate bowl, combine minced garlic, chopped spring onion, fish sauce, gochugaru, toasted sesame oil, and sesame seeds.
- Add the mung bean sprouts to the bowl and mix thoroughly by hand to distribute sauce evenly.
- Transfer the seasoned bean sprouts to a serving bowl then serve cold or warm.