To Paul - Mung bean sprout side dish

[colleenmomof2]

Saw this recipe and wondered how your bean sprouts were coming along. Colleen

Mung bean sprout side dish

Sukjunamul-muchim 숙주나물무침

Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already (https://www.vietworldkitchen.com/blog/2017/04/how-to-grow-mung-bean-sprouts.html), this is perfect timing for you and you’re ready to start! If you didn’t grow your sprouts, don’t worry, you can still buy them in a grocery store. They’re widely available these days.

In Korean, this recipe is called sukju-namul which is also the name for the bean sprouts themselves. We also call this recipe nokdu-namul, because the sprout grows from the mung bean, called nokdu (ë…¹ë‘). On my website I call the recipe sukjunamul-muchim because muchim means mixed.

You may remember that I posted a recipe and video for a mung bean sprout side dish years ago. That recipe is a little different than this one. It has cucumber in it and is from the southern city of Yeosu where I grew up. The recipe I’m showing you today is more widely known in Korea, and just as delicious.

I hope you enjoy the recipe, and if you make it, let me know how it turns out!

Ingredients

1 pound mung bean sprouts (or grow your own mung bean sprouts)

2 cloves garlic, minced

2 teaspoon fish sauce

½ teaspoon kosher salt

2 green onions, chopped

1 tablespoon toasted sesame oil

1 teaspoon toasted sesame seeds

Directions

Bring a large pot of water to a boil.

Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well. sukjunamul muchim (mung bean sprouts side dish: 숙주나물 무침)

Combine garlic, green onion, fish sauce, kosher salt, toasted sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.

sauce for mung bean sproutssukjunamul muchim (mung bean sprouts side dish: 숙주나물 무침)

Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.

sukjunamul (mung bean sprout side dish: 숙주나물)

Vegetarian version

Skip fish sauce and use 1½ teaspoon kosher salt.

https://www.maangchi.com/recipe/sukjunamul-muchim

 

[judy-mass]

Here is another mung bean sprout dish

This is one of many side dishes that are served with a Korean meal.
https://mykoreankitchen.com/korean-style-seasoned-mung-bean-sprouts-salad-sukju-namul-muchim/

Ingredients for Korean Mung Bean Sprouts Salad (4 to 5 servings as a side dish)
Main

350g / 0.8 pounds fresh mung bean sprouts
1 tsp fine sea salt — to add to the water
6 cups of water to boil

Seasoning sauce

1 tsp finely chopped spring onion/scallion
1/2 tsp minced garlic
1/2 tsp fine sea salt (You can adjust the amount of salt per your requirement)
1 tsp roasted sesame seeds
1 Tbsp sesame oil

* 1 Tbsp = 15 ml, 1 Cup = 250 ml
How to Make Korean Bean Sprout Salad

1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.

2. Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.

3. Drain the water and run cold water on the sprouts for 1-2 minutes.

4. Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.

5. Serve.

https://mykoreankitchen.com/korean-style-seasoned-mung-bean-sprouts-salad-sukju-namul-muchim/

 

[Paul]

thank you I like her

we've done the mung beans three times now. By "we" I should say my daughter did most (all) of the work. "We" did the recipe Marilyn posted #31435 but this looks good and simple so we will try it out.