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Korean Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)

Name: Korean Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 350 g mung bean sprouts; 1 tsp fine sea salt (for boiling water); 1500 ml water; 1 tsp spring onion, finely chopped; 0.5 tsp minced garlic; 0.5 tsp fine sea salt (for seasoning); 1 tsp toasted sesame seeds; 15 ml sesame oil

Blanched mung bean sprouts tossed with sesame oil, garlic and scallion for a simple Korean side dish.

Total: 12 min
Hands on: 10 min
Serves: 4
Method: hob
Cuisine: Korean

Per serving · estimated

Energy: 49 kcal
Protein: 2 g
Fat: 3 g
Carbs: 4 g

Freshly cooked Korean Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)

Method

Step 1 of 5
Rinse the bean sprouts in cold water and pick out any bad ones.
- mung bean sprouts
Step 2 of 5
Bring the water to a boil with the first portion of salt, then drop in the sprouts and cook for 1-2 minutes.
- water
- fine sea salt (for seasoning)
- mung bean sprouts
2 min
Step 3 of 5
Drain and rinse the sprouts under cold water for 1-2 minutes to stop the cooking.
- mung bean sprouts
2 min
Step 4 of 5
Squeeze the sprouts by hand to remove excess water, then place them in a bowl with the scallion, garlic, remaining salt, sesame seeds and sesame oil, and mix well.
- mung bean sprouts
- spring onion, finely chopped
- minced garlic
- fine sea salt (for seasoning)
- toasted sesame seeds
- sesame oil
Step 5 of 5
Serve alongside rice and other Korean side dishes.

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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