QiMeal
Sukju namul
Sukju namul · ready in 16 min · 4 servings · 46 kcal per serving · easy · 6 ingredients
A classic Korean banchan of tender crisp mung bean sprouts dressed lightly with sesame oil, garlic, green onion, and salt.
- Prep
- 10 min
- Cook
- 6 min
- Total
- 16 min
- Serves
- 4
- kcal
- 46
- Difficulty
- easy
Ingredients · 4 servings
- 300 gMung bean sprout, rinsed
- 9 gSesame oil
- 6 gGarlic, minced
- 15 gGreen onion, thinly sliced
- 3 gSalt
- 1 as neededWater
Equipment
stovetop, pot, colander, mixing bowl, knife, cutting board, measuring spoon, tongs, sink, serving dish
Instructions
- Gather Ingredients
Gather the sprouts, sesame oil, garlic, green onion, salt, water, a pot, colander, bowl, knife, board, and measuring spoons. · 3 min
What to look for: All ingredients and tools are ready on the counter.
- Rinse Sprouts
Rinse the mung bean sprouts under cold water, lifting out any loose skins, then drain them well in a colander. · 3 min
What to look for: Sprouts look clean, pale, and free of loose skins.
- Boil Water
Boil water in a pot over high heat, add 1 g salt, then slide in the sprouts and press them gently below the surface. · 5 min
What to look for: Water returns to an active boil around the sprouts.
- Blanch Briefly
Blanch the sprouts for 1 minute until just flexible and still crisp, then drain immediately without squeezing them dry. · 1 min
What to look for: Sprouts look slightly translucent with pale yellow tips.
- Cool Sprouts
Cool the sprouts for 3 minutes in the colander, tossing once, until steam fades but the sprouts remain slightly warm. · 3 min
What to look for: Steam has mostly stopped and the sprouts still look moist.
- Mix Seasoning
Mix sesame oil, minced garlic, sliced green onion, and the remaining 2 g salt in a bowl, then add the warm sprouts. · 2 min
What to look for: Seasoning looks glossy and evenly combined.
- Toss Gently
Toss the sprouts by hand or with tongs until glossy and evenly seasoned, keeping the strands loose rather than crushed. · 2 min
What to look for: Sprouts are lightly coated and separated.
- Serve Room Temperature
Serve Sukju namul at room temperature as a small banchan beside rice, soup, or a simple Korean meal. · 1 min
What to look for: The side dish looks pale, glossy, and fresh.
Nutrition (per serving)
| kcal | 46 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 5 g |
| of which sugars | 3 g |
| Fat | 2 g |
| of which saturated | 0 g |
| Fibre | 2 g |
| Sodium | 300 mg |
Nutri-ScoreA
Allergens
Contains: sesame
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Sesame oil
- Vegetable oil: The dish loses its classic toasted aroma.
Garlic
- Green onion: Use extra green onion for a gentler aromatic flavor.
Green onion
- Garlic: Use only a small amount because garlic is sharper.
Salt
- Soy sauce: Use sparingly because it darkens the sprouts and adds soy flavor.
