Korean Bean Sprouts Salad (Sukju Namul Muchim) ~ Diane's Vintage Zest!

Friday, May 22, 2015

Korean Bean Sprouts Salad (Sukju Namul Muchim)


This week, I am bringing you another healthy side dish, perfect for summer time!  I don't know about you, but when I eat Korean BBQ, I am all about the side dishes.  I already shared this pickled radish recipe, and this one is another favorite!

I searched everywhere for a good bean sprout (AKA mung bean sprout) salad recipe that did not use too many specialty ingredients, which would require a trip to the grocery store.  Initially, I wanted to make a Japanese bean sprout salad to accompany my sushi, but each one had an unusual ingredient.  Instead, I ended up with Sukju Namul Muchim (숙주나물 무침), which is pretty similar and uses only the most basic ingredients.


Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


As I said before, I didn't need an extra trip to the grocery store because I already bought the bean sprouts on sale earlier that week.  It is possible to find them in a regular grocery store, but they will most likely be a little pricy.

My suggestion is to either grab them when they go on sale, or visit your local Korean/Asian market.  They sell huge bags there for an insanely cheap price.  Believe me, once you try the recipe, you will want more than a few sprouts for your second go around.

Now, let's get cooking!


Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


Korean Bean Sprouts Salad (Sukju Namul Muchim)
Adapted from My Korean Kitchen



Ingredients
  • 12 oz./350g fresh mung bean sprouts
  • 1 tsp. salt
  • 6 cups water
  • 1 tsp. green onion, finely chopped
  • ½ tsp. minced garlic
  • 1 tsp. roasted sesame seeds
  • ½ tsp. salt
  • 1 Tbsp. sesame oil


Directions

1.  Rinse the mung bean sprouts in cold water and discard any bad beans

2.  Add the salt to a pot of water and bring to a boil.

3.  Add the mung bean sprouts and submerge for 1 to 2 minutes.


Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


4.  Drain the water and run cold water on the sprouts for 1 to 2 minutes.

5.  Squeeze the sprouts to remove excess water and transfer to a mixing bowl.
Note: I was lazy and just transferred it back into the pot.  :)

Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


6.  Add the green onion, garlic, sesame seeds, salt, and sesame oil.  Mix well.


Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


7.  Enjoy!


Korean Bean Sprouts Salad (Sukju Namul Muchim) on Diane's Vintage Zest!  #recipe #vegetarian #healthy


Super simple and tasty!  I like that it can accompany a variety of dishes because it is so light, but it pairs especially well with heavier dishes like Korean BBQ, of course!  Also, it could be a wonderful snack to hold you over until your next meal.  Try it out, and let me know what you think!


What is your favorite vegetable side dish?



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