This is a really tasty seasoned mung bean sprouts recipe from the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee. The recipe will work on any sort of sprouts. The term mung bean sprouts is used interchangeably with green bean sprouts or just bean sprouts.
SEASONED MUNG BEAN SPROUTS/ SOOKJU NAMOOL
Ingredients
- 1 cup water
- 1 lb mung bean sprouts
- 2 green onions chopped
- 1 clove garlic minced
- 1 Tbsp toasted sesame seeds
- 1 Tbsp Asian sesame oil
- 1 ½ tsp salt
Instructions
- Bring the water to a boil in a large pot. In the meantime, rinse the sprouts and discard any bad ones. Place the sprouts in the pot, cover, and blanch for 2 to 3 minutes. Immediately transfer to a colander and rinse with cold water. Drain and squeeze out any excess water
- Place the sprouts in a medium bowl. Add the green onions, garlic, sesame seeds, sesame oil, and salt and combine. Serve warm or chilled. Store leftovers in a tightly sealed container in the refrigerator for up to 2 days
Notes
NOTES: This recipe uses salt to season the bean sprouts instead of soy sauce so that the subtle color of the sprouts is preserved
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