I homesprouted a bucket of mung beans sprouts after watching Maangchi on youtube. I am very much inspired by this korean lady :) she can be cute at times and I love her korean dishes that she presented on youtube. Oh, in case you are a first time here, I love Korean cuisine and love their banchan /side dishes very much. They are light and easy and healthy too.
With a bucket full of mung bean sprouts, I took some to make mung bean sprouts omelette some weeks back ( click here for the recipe ) and today I made sukjunamul-muchim with the remaining sprouts. A light and easy and flavorful side dish. This is so tasty that I have added them to meal menu :)
a plate of deliciousness
crushed toasted sesame seeds and spring onions
adds crunch and flavor to the natural sweetness of the sprouts
my homesprouted mung beans sprouts are tall and thin BUT
they have a crunchy texture when I gave it a quick blanch with hot boiling water
I can have the side dish all to myself
this plate has healthy vegetable protein :)
Mung bean sprout side dish (Sukjunamul-muchim) - adapted from Maangchi
1 pound mung bean sprouts (or grow your own mung bean sprouts)
2 cloves garlic, minced
2 teaspoon fish sauce
½ teaspoon salt
2 green onions, chopped
1 tablespoon sesame oil
2 teaspoons sesame seeds - toasted
- Bring a large pot of water to a boil.
- Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well.
- Combine garlic, green onion, fish sauce, salt, sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
- Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.
Skip fish sauce and use 1½ teaspoon salt.