Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy bean sprout namul. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I love this refreshing and flavorful bean sprout dish that is often served as a side at most Korean restaurants. It is packed with fiber and protein. Bean sprout salad is a great side dish or salad recipe that's very easy, economical, and healthy!
Easy Bean Sprout Namul is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Easy Bean Sprout Namul is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have easy bean sprout namul using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Easy Bean Sprout Namul:
- Take 1 bag Soybean sprouts (or regular bean sprouts)
- Get 1 dash Salt, pepper (for boiling the bean sprouts)
- Take 1 pinch Garlic (grated)
- Take 1 small amount Finely chopped green onion
- Make ready 1/3 tsp Salt
- Make ready 1 pinch Sugar (castor sugar)
- Make ready 1 dash Roasted sesame seeds
- Get 1 dash Sesame oil
And it's super easy and simple to make at home! Today's recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Korean style seasoned mung bean sprouts. I'm pretty excited to release this video! I'm always excited while my bean sprouts are growing.
Steps to make Easy Bean Sprout Namul:
- Put the bean sprouts in a pan with enough water to cover them, plus salt (1 teaspoon) and pepper (1/2 teaspoon). Boil over high heat.
- Turn the heat off 2 to 3 minutes after the water comes to a boil, and strain the bean sprouts into a colander. If you stop cooking the soy bean sprouts too soon, they'll smell somewhat raw.
- On the other hand if you cook them for too long you'll lose their crispy texture, so be careful here! (The smell of the boiling water will change once the beans have cooked properly.)
- Once you drain the bean sprouts into a colander, add the grated garlic immediately and mix quickly. Crush the grated garlic with your fingers as you add it so that it doesn't clump.
- The garlic will get cooked a little with the residual heat, so while the garlic aroma will remain, the taste won't be so harsh.
- Spread the bean sprouts out so that there's a well in the middle of the colander. Leave until the sprouts have completely cooled.
- Mix all the flavoring ingredients except for the sesame oil in a bowl with the bean sprouts. You can add a shake of pepper here too.
- The sugar is a "secret" ingredient. You can leave it out if you like.
- Start by adding 2 to 3 pinches of salt. Mix and taste, and add more a pinch at a time if you think it's needed. This way you can season properly and not mess up.
- Add a little sesame oil and mix it in to finish.
- Done!
If I go out, I keep thinking about how my sprouts are Categories: easy, non spicy, staple ingredient, vegetarian. This recipe was originally posted on. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea. It's fresh, delicious, healthy, and it's easy to make. It is also versatile, complementing almost any Korean meal.
So that is going to wrap this up with this special food easy bean sprout namul recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
