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Sukjunamul-muchim || Mung Bean Sprout Salad, 凉拌绿豆芽, 涼拌綠豆芽, もやしのナムル, 숙주나물무침 4
Sukjunamul-muchim is a popular Korean side dish made with blanched mung bean sprouts. It’s a quick and easy dish that’s packed with nutrients and flavor.
Ingredients:
- Mung bean sprouts
- Soy sauce
- Garlic
- Sesame oil
- Sesame seeds
- Red pepper flakes (optional)
Instructions:
- Blanch the bean sprouts:
- Boil a pot of salted water.
- Add the mung bean sprouts and blanch for about 30 seconds.
- Drain the bean sprouts in cold water to stop the cooking process.
- Prepare the seasoning:
- In a small bowl, combine soy sauce, minced garlic, sesame oil, and red pepper flakes (if desired).
- Mix the ingredients:
- Add the seasoned bean sprouts to the bowl and mix well to coat evenly.
- Serve:
- Garnish with sesame seeds and serve immediately.
Tips for the Perfect Sukjunamul-muchim:
- Don’t overcook: Overcooking can make the bean sprouts mushy.
- Adjust the seasoning: Adjust the amount of soy sauce, garlic, and red pepper flakes to your taste.
- Add other ingredients: You can add other vegetables, such as carrots or onions, to the dish.
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Mung bean sprouts parboiled in salt water and mixed with a variety of seasonings, including chopped green onion, garlic, salt, and sesame oil.
緑豆もやしの芽のナムル。もやしを茹でて水気をしっかり切った後、クッカンジャン、みじん切りにしたねぎとにんにくで味を調えて食べる。
绿豆芽用盐水焯一下，捞出沥干水分后，加入葱、蒜,、盐、香油等调料搅拌均匀即可。绿豆芽是绿豆的嫩芽，可作为拌饭的材料，也是祭祀桌上常见的一道凉拌菜。
綠豆芽用熱鹽水焯一下，再放入蔥花、蒜末、食鹽和香油拌勻。綠豆芽是綠豆的嫩芽，可以拌飯吃。這道菜也作為祭祀用菜。