Sukju Namul Muchim (Korean Bean Sprout Side Dish)
Directions
- 1Blanch the bean sprouts in boiling water for 1-2 minutes.
- 2Transfer sprouts to an ice bath, then drain well and gently squeeze to remove excess water.
- 3In a mixing bowl, toss the blanched sprouts with salt, minced garlic, sesame oil, chopped green onions, sesame seeds, and optional soy or fish sauce, then mix well.
Ingredients
- 350-400 g bean sprouts
- 1/2 tsp salt
- 2 tsp garlic, minced
- 1-2 tbsp green onions, chopped
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 to 1 tsp soup soy sauce (optional)
- 1/2 to 1 tsp fish sauce (optional)
Equipment
potmixing bowl
Tips
- Stores well in the fridge; eat within 3-4 days.
- Add to bibimbap for a quick lunch idea.
