Mung Bean Sprouts Banchan (Sukju Namul Muchim)
A light, crunchy, and refreshing Korean side dish with blanched mung bean sprouts, sesame oil, garlic, and green onion.
Equipment
- Medium or large pot for boiling/blanching the sprouts
- Colander for draining and rinsing
- Mixing bowl for tossing everything together
- Measuring Spoons
- Tongs or chopsticks for mixing and serving
Ingredients
- 350g mung bean sprouts
- 1 tsp salt for boiling
- 6 cups water for boiling
For the Sauce
- 1 tsp green onion finely chopped
- 1 tsp garlic minced
- 1 tbsp sesame oil
- 1 tsp sesame seeds toasted
- salt to taste
- red pepper flakes to taste (optional)
Instructions
- Rinse the mung bean sprouts and discard any bad beans.
- Boil water with salt. Add the sprouts and blanch for 1-2 minutes.
- In a bowl, mix green onion, garlic, sesame oil, sesame seeds, salt, and red pepper flakes (if using).
- Add the sprouts to the bowl and toss well. Serve cold.