Sukju Namul, mung bean sprouts flavoured in a sesame oil and garlic dressing. Perfect as a quick and easy banchan (side dish).
Sukju Namul (Korean Mung Bean Sprouts)
A quick and simple korean banchan. Mung bean sprouts in a toasted sesame oil dressing.
- 200 g mung bean sprouts
- 1 spring onion finely sliced
- 1 small garlic clove finely minced
- 1 teaspoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds*
- 1 teaspoon freshly cracked black pepper
- Wash the bean sprouts thoroughly in cold water.
- Bring a pot of water to a boil with 1 teaspoon of salt. Once boiling add the bean sprouts and cook until they start to wilt, around 2 minutes.
- Drain the bean sprouts then rinse under cold water straight away to stop them continuing to cook. Once cool, drain excess water by gently squeezing.
- Add the bean sprouts to a bowl and mix well with the remaining ingredients. Season to taste then serve.
*If you don’t have toasted sesame seeds you can toast sesame seeds in a dry pan until they are lightly golden brown.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
See the main Vegan Banchan post for more vegan banchan ideas.