Clean, Crisp Sukjunamul Muchim (Seasoned Mung Bean Sprouts)
A crisp seasoned mung bean sprout side dish, simply seasoned with tuna extract sauce so it is suitable for holiday memorial tables.
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 →
This side dish is tossed cleanly without aromatic vegetables like green onions or garlic, making it ready for holiday or memorial ritual tables. Briefly blanching the mung bean sprouts over high heat and rinsing them in cold water keeps them crisp rather than mushy. Using tuna extract sauce easily brings out savory umami for a light and enjoyable dish.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mung bean sprouts300 g
- Water3 cups
- Salt1/2 tbsp
Seasoning
- Tuna extract sauce (chamchi-aek) (or fish soy sauce, vegetable seasoning essence (yondu) or similar)1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- Rinse the mung bean sprouts under running water while shaking them gently so the hulls come off.
Steps
Prepare the ingredients
Here is 300g mung bean sprouts.
Rinse the mung bean sprouts under running water while shaking them gently so the hulls come off.
Blanch the mung bean sprouts
Pour in 3 cups of water, enough to submerge the mung bean sprouts, and add 1/2 tbsp salt.
Once the water comes to a rolling boil...
Add the mung bean sprouts and press them down so they touch the bottom of the pot.
Once it comes to a boil again, after about 1 minute, the sprouts on the bottom will have softened.
When blanching with the lid open, keep the heat on high.
Flip them over and blanch for about 1 minute more so they cook evenly.
Once the raw sprout smell is gone, they are fully cooked, so remove them from the heat.
If you blanch them for too long, they lose their crispness and turn thin like thread when seasoned.
You need to blanch them briefly like this so they stay plump and crisp for the best flavor.
Rinse immediately in cold water, then drain in a colander to remove the excess moisture.
Season the sprouts
Compared to soybean sprouts, mung bean sprouts have softer, thinner stems that absorb seasoning like a sponge, so keep the seasoning on the lighter side.
Add 1 tbsp tuna extract sauce (chamchi-aek) and gently toss to season, then adjust any missing saltiness with salt.
Finish by adding 1 tbsp toasted sesame oil and a generous 1 tbsp ground toasted sesame seeds.
Complete the dish
Without adding all sorts of ingredients, just 1 tbsp tuna extract sauce makes the seasoning spot on and finishes the dish.
Even without minced green onions and garlic to keep it suited for ancestral rituals, it tastes clean, light, and delicious.
Ppunwife's tips
- When blanching with the lid open, keep the heat on high.
- Once the raw sprout smell is gone, they are fully cooked, so remove them from the heat.
- If you blanch them for too long, they lose their crispness and turn thin like thread when seasoned. You need to blanch them briefly like this so they stay plump and crisp for the best flavor.
- Compared to soybean sprouts, mung bean sprouts have softer, thinner stems that absorb seasoning like a sponge, so keep the seasoning on the lighter side.
FAQ
Can I use a different seasoning instead of tuna extract sauce?
You can season the dish by substituting fish sauce or Yondu (liquid vegetable seasoning).
Is there a trick to blanching mung bean sprouts so they stay crisp?
Leave the lid open, add the sprouts to boiling water over high heat, flip them after 1 minute, blanch for about 1 minute more, and as soon as the raw smell disappears, take them out and rinse immediately in cold water.
What should I keep in mind when seasoning mung bean sprouts?
Mung bean sprouts have thin stems that soak up seasoning quickly, so start on the lighter side and only add salt if more seasoning is needed.
Can I add green onions or garlic if I am not making it for a memorial ritual? AI-generated
When serving it as an everyday side dish, you can toss in a small amount of minced garlic or chopped green onion to taste.
