Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pin Recipe
Sukju Namul (Korean Mung Bean Sprouts)
A quick and simple korean banchan. Mung bean sprouts in a toasted sesame oil dressing.
No ratings yet
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Course
Lighter Bite, Side Dish
Cuisine
Korean
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
*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
!