Crispy and Delicious Bean Sprout Salad (Sukju Namul Muchim) Golden Recipe
Crispy and Delicious Bean Sprout Salad (Sukju Namul Muchim) Golden Recipe
Basic Vegetable Side Dishes Part 2: The Perfect Guide to Making Crispy Bean Sprout Salad
Bean sprouts (Sukju) are even more appealing than soybean sprouts to me. They have a mild and clean flavor that pairs perfectly with any dish. They are a versatile side dish for meat dishes, soups, and more. Sukju are the young sprouts of mung beans, characterized by their thinner stems and softer texture compared to soybean sprouts. Make this delicious bean sprout salad easily at home!
Ingredients- 1.5 Tbsp minced garlic
- 1 bag fresh bean sprouts (approx. 300g)
- 1 stalk green onion or the white part of a leek
- 1.5 Tbsp soy sauce (or Korean soup soy sauce)
- 0.3 Tbsp salt (adjust to taste)
- 1.5 Tbsp sesame oil
- Sesame seeds for garnish
Cooking Instructions
Step 1
Hello everyone! Today, I’ll guide you through making a refreshingly crisp bean sprout salad that will liven up your meal table. Here are the ingredients you’ll need.
Step 2
First, rinse the bean sprouts several times under cold running water. This helps to thoroughly remove any remaining husks or impurities. Wash them gently until the water runs clear.
Step 3
Now, bring a pot of water to a rolling boil. Once boiling, add 1 tablespoon of salt. Adding salt helps maintain the sprouts’ crispiness and seasons them as they cook.
Step 4
When the water returns to a boil, add the prepared bean sprouts. Blanch the sprouts in boiling water over high heat for about 3 to 4 minutes. Personally, I find they have the best crisp texture when cooked for around 3 minutes. Avoid overcooking, as they can become mushy, so be mindful of the time.
Step 5
There’s no need to rinse the blanched bean sprouts under cold water! Bean sprouts are composed of about 96% water. Rinsing them or squeezing out the water too forcefully can diminish their crispness and make them watery. Therefore, simply drain the blanched sprouts in a colander and let them cool naturally for about 5 minutes.
Step 6
To the slightly drained bean sprouts, add the finely chopped green onion (or leek), minced garlic, soy sauce, salt, and fragrant sesame oil. Don’t forget the sesame seeds!
Step 7
Now, gently toss everything together to combine the seasonings. The key is to mix them lightly with your fingertips, as if flicking them, to avoid crushing the sprouts. Stir carefully to ensure the seasonings are evenly distributed.
Step 8
Taste the salad and if it needs a little more saltiness, add a tiny pinch more. However, since it’s already seasoned with soy sauce and salt, it’s best to adjust based on your preference after tasting.
Step 9
Once the seasoning is perfect, transfer the delicious bean sprout salad to a serving dish. It’s incredibly tasty served with a bowl of warm rice!
Step 10
This crispy, sesame-scented bean sprout salad is so simple to make. Enjoy your meal!
