Sukjunamul Muchim (Seasoned Mung Bean Sprouts)
A crisp seasoned vegetable side dish made by lightly blanching mung bean sprouts, draining them well, and tossing them in basic seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Mung bean sprouts are more tender than soybean sprouts, so the key is to blanch them just until the raw smell goes away to preserve their crisp texture. Because they release moisture easily once seasoned, shake off as much water as possible before tossing for a clean, light taste.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mung bean sprouts300 g
- Salt1 tbsp
- Water3 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced garlic1 tsp
- Minced green onion2 tbsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- Black sesame seeds1 tsp
Steps
Cooking mung bean sprouts is similar to cooking soybean sprouts,
but because the stems are more tender and the heads are smaller, you just cook them for less time.
Place the washed mung bean sprouts in a pot, pour in 3 cups of water, and add the salt.
Just as when cooking soybean sprouts, do not pour in enough water to submerge them completely; fill it only about halfway up.
Cover with a lid and set over high heat; after 4 minutes or more, it will begin to boil and steam will rise.
The point where the raw smell of the mung bean sprouts disappears will be about 1 minute to 1 minute 30 seconds.
There is no need to let them sit and steam; simply open the lid and take them out right away.
Because mung bean sprouts release a lot of water once seasoned,
it is best to remove as much moisture as possible.
Once they have cooled completely, add all the seasoning ingredients and toss gently to finish.
Taste and, if it is too bland, adjust with salt.
Ppunwife's tips
- Cooking mung bean sprouts is similar to cooking soybean sprouts, but because the stems are more tender and the heads are smaller, you just cook them for less time.
- The key is not to boil them too long so they do not turn to mush.
- It tastes even better if you crush the toasted sesame seeds slightly before adding them.
FAQ
How much water should I add when cooking mung bean sprouts?
Cook them by pouring in only enough water to submerge them about halfway, rather than covering them completely.
How long should mung bean sprouts be cooked?
Once it begins to boil and steam over high heat, cook them for only about 1 minute to 1 minute 30 seconds until the raw smell disappears, then take them out immediately.
If it tastes bland after mixing, what seasoning should I use to adjust it?
Taste after tossing, and if seasoning is lacking, adjust by adding salt.
Is there a way to make toasted sesame seeds taste even nuttier?
You can enjoy an even nuttier flavor by lightly grinding the toasted sesame seeds before adding them.
