Sukju Namul (Korean Bean Sprouts Side Dish)

This is another side dish I love eating at Korean restaurants. It’s healthy and easy to make.

Ingredients:

200 grams bean sprouts
2-3 cloves garlic, minced
1 teaspoon sesame oil
dash of salt
2 teaspoons spring onion, chopped
2 teaspoons toasted sesame seeds
1/4 cup carrots, julienned (optional)

Procedure:

Blanch bean sprouts and carrots in boiling water with about a half teaspoon salt for about two minutes.

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Afterwards, immediately wash bean sprouts and carrots in cold running water to stop the cooking process.

Gently squeeze out the water from the bean sprouts and carrots. Drain.

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Heat pan and toast sesame oil for a few minutes. Remove from the pan.

In a bowl, mix the bean sprouts, garlic, sesame oil, salt, spring onion and sesame seeds together.

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In summary:

Ingredients:

200 grams bean sprouts
2-3 cloves garlic, minced
1 teaspoon sesame oil
dash of salt
2 teaspoons spring onion, chopped
2 teaspoons toasted sesame seeds

Procedure:

  1. Blanch bean sprouts in boiling water with about a half teaspoon salt for about two minutes.
  2. Afterwards, immediately wash bean sprouts in cold running water to stop the cooking process.
  3. Gently squeeze out the water from the bean sprouts. Drain.
  4. Heat pan and toast sesame oil for a few minutes. Remove from the pan.
  5. In a bowl, mix the bean sprouts, garlic, sesame oil, salt, spring onion and sesame seeds together.

 

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