Crispy Bean Sprout Salad (Sookju Namul Muchim)
Korean Holiday Food, Ancestral Ritual Dish, Easy Blanched Bean Sprouts Recipe
I prefer bean sprouts (Sookju) over soybean sprouts for their delightful crispiness! Blanched lightly, Sookju Namul becomes wonderfully crunchy and delicious. This dish is perfect as a festive side for Korean holidays, part of a colorful trio of vegetable dishes (Samseik Namul), or an ancestral ritual offering. It’s simple and easy to make, but the key to achieving that perfect crunch lies in carefully controlling the blanching time. Sookju Namul cooks much faster than soybean sprouts and can be seasoned lightly to create a flavorful side dish. When preparing for ancestral rituals, aromatics like garlic and green onions are often omitted to maintain a pure flavor.
Main Ingredients
- 400g Mung Bean Sprouts (Sookju)
- 0.7 Tbsp Coarse Salt (for blanching)
Seasoning
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Tuna Extract (Chamchi Ek)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Finely Chopped Green Onion (omit for ritual dishes)
- 1 Tbsp Minced Garlic (omit for ritual dishes)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Tuna Extract (Chamchi Ek)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Finely Chopped Green Onion (omit for ritual dishes)
- 1 Tbsp Minced Garlic (omit for ritual dishes)
Cooking Instructions
Step 1
Mung bean sprouts (Sookju) are germinated from mung beans, distinguishing them from soybean sprouts (Kongnamul). Sookju sprouts tend to have thinner stems and a higher water content, making up about 96% of their weight. They are rich in dietary fiber, promoting satiety even in small portions, and are low in calories, making them a great choice for dieting. The germination process significantly increases their nutritional value, boosting Vitamin A by about twofold, Vitamin B by 30 times, and Vitamin C by 40 times.
Step 2
Place the mung bean sprouts in a bowl and gently rinse them under running water. Swish them around gently with your hands; this helps loosen and wash away any loose skins. Change the water several times until the sprouts are clean and then drain them.
Step 3
Fill a pot with enough water to generously cover the sprouts. Add 0.7 Tbsp of coarse salt. Once the water comes to a rolling boil, add the sprouts. Use a spoon to gently push them down so they are submerged. Blanch for approximately 2 minutes, flipping them once or twice to ensure even cooking. Overcooking will make them mushy, so adhere strictly to the time.
Step 4
Immediately after blanching, quickly rinse the sprouts under cold running water to stop the cooking process and cool them down. Drain them thoroughly in a colander. Gently press down with both hands to squeeze out any excess water. Transfer the sprouts to a mixing bowl. It’s crucial to cool down the sprouts completely to prevent them from spoiling quickly once dressed.
Step 5
For ancestral ritual dishes, green onions and garlic are typically omitted for a clean, pure flavor, seasoned only with salt or soup soy sauce. However, for a regular side dish, we’ll add 1 Tbsp of finely chopped green onion and 1 Tbsp of minced garlic, along with 1 Tbsp of soup soy sauce.
Step 6
Next, add 1 Tbsp of tuna extract. Lightly crush the toasted sesame seeds before adding them for enhanced aroma. Finally, drizzle in 1 Tbsp of sesame oil. Gently toss everything together until the seasonings are evenly distributed throughout the sprouts. Your delicious Sookju Namul Muchim is now ready!
Step 7
This prepared Sookju Namul Muchim boasts a wonderfully crisp, refreshing, and savory taste. The addition of crushed sesame seeds and sesame oil enhances its aroma and delightful crunch. It’s a perfect bean sprout dish for holiday tables or everyday meals.
Step 8
Finished Sookju Namul Muchim
