Mung Bean Sprout Side Dish (Sukjunamul-muchim)
A crispy and flavorful Korean side dish made with mung bean sprouts, seasoned with garlic, green onion, fish sauce, and sesame oil.
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- •1 pound Mung bean sprouts
- •2 cloves Garliclarge
- •2 Green onion
- •2 teaspoons Fish sauce(optional)Use 1.5 teaspoons salt if vegetarian
- •1/2 teaspoon SaltUse 1.5 teaspoons if skipping fish sauce
- •1 tablespoon Sesame oil
- •1 teaspoon Sesame seeds
- 1
Boil 8 cups of water.
5 min
- 2
Blanch 1 pound of mung bean sprouts for 1 minute.
1 min
- 3
Rinse the sprouts with cold water to stop cooking and maintain crispiness.
2 min
- 4
Remove bean skins from the sprouts.
2 min
- 5
Chop 2 cloves of garlic and 2 green onions.
3 min
- 6
Mix the sprouts with garlic, green onion, 2 teaspoons fish sauce, 1/2 teaspoon salt, 1 tablespoon sesame oil, and 1 teaspoon sesame seeds.
3 min
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