Ingredients for Seasoned Mung Bean Sprouts Sukju Namul Muchim
- 1 cup mung bean sprouts
- Garlic Cloves
- 1/2 teaspoon salt
- Green Onions
- Sesame Seed Oil
- Toasted Sesame Seeds
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How to Make Seasoned Mung Bean Sprouts Sukju Namul Muchim
- Bring a pot of salted water (about 2 cups) to a rolling boil. Add 1 cup of mung bean sprouts and blanch for 1-2 minutes, or until slightly softened but still crisp.
- Immediately transfer the blanched sprouts to a colander. Do not rinse! Let them cool, gently tossing occasionally, for about 3-5 minutes.
- While the sprouts cool, thinly slice 2 green onions on a bias (about 2-3mm thick). Mince 1 clove of garlic.
- In a medium bowl, combine the cooled mung bean sprouts, sliced green onions, minced garlic, 1/2 teaspoon salt, 1 tablespoon sesame oil, and 1 tablespoon toasted sesame seeds. Gently toss to coat evenly.
- Taste and adjust seasoning as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
3g
Carbs
0g
