When I was younger I could never take the heat of typical Korean cuisine. Luckily for me there were some non-spicy dishes. Like this mung bean salad called sukju namul. It was always my saving grace whenever we went out to eat, it was always there amongst the hot pickely side dishes called banchan, the crunch of the mung bean with the savory notes from the sesame seed oil and sesame seeds makes for a savory dish packed with umami. Even the most delicate of pallets can enjoy this Korean side dish without guzzling a gallon of water.
The one thing that I really love about making Korean food is that most of it comes together rather quickly. The most difficult thing getting the ingredients but with Korean food gaining popularity and H-Marts being in almost every major city it’s no longer as difficult to get these ingredients.
1 pound sukju namul mung bean sprouts
1 scallion finely chopped
1 teaspoon garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
salt about 1 teaspoon and pepper to taste
- Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
- Drain quickly. When cool enough to handle, gently squeeze out the excess water.
- Toss well with the remaining ingredients. Add salt to taste.