Crispy and Delicious Seasoned Bean Sprouts (Sukju Namul Muchim)
How to Make Perfectly Crispy Bean Sprouts (Sukju Namul) – Blanching Time and Seasoning Secrets
This is a beloved side dish that my children have enjoyed since they were little! It’s easy to find the ingredients and simple to make, with a delightful crispy texture that everyone loves. This recipe will ensure your bean sprouts are perfectly crisp and flavorful.
Main Ingredients- Fresh Mung Bean Sprouts: 250g (about 1 generous handful)
- Coarse Salt: 1 tsp (for blanching)
Seasoning- Tuna Extract or Soy Sauce for Soup: 1 Tbsp (adds umami)
- Minced Scallion: 1.5 Tbsp (finely chopped)
- Minced Garlic: 1/2 tsp (just a hint of garlic flavor!)
- Sesame Oil: 1 Tbsp (for a nutty aroma)
- Whole Sesame Seeds or Ground Sesame Seeds: 1 Tbsp (for extra nuttiness and fragrance)
- Tuna Extract or Soy Sauce for Soup: 1 Tbsp (adds umami)
- Minced Scallion: 1.5 Tbsp (finely chopped)
- Minced Garlic: 1/2 tsp (just a hint of garlic flavor!)
- Sesame Oil: 1 Tbsp (for a nutty aroma)
- Whole Sesame Seeds or Ground Sesame Seeds: 1 Tbsp (for extra nuttiness and fragrance)
Cooking Instructions
Step 1
First, prepare your fresh mung bean sprouts. Rinse them thoroughly under cold running water to remove any debris. Drain them well in a colander; letting excess water drain off is key to preventing soggy sprouts.
Step 2
Bring 1 liter of water to a boil in a pot. Add 1 tsp of coarse salt to the boiling water. Salting the water lightly seasons the sprouts as they cook, enhancing their flavor.
Step 3
Once the water is at a rolling boil, add the prepared bean sprouts. Gently submerge the sprouts in the boiling water, perhaps by turning them over once, and blanch for exactly 2 minutes. Be careful not to overcook them, as this will diminish their crispness!
Step 4
Immediately drain the blanched sprouts into a colander. Gently shake the colander to remove as much water as possible, and let them cool slightly. Allowing the steam to dissipate will help the seasoning adhere better in the next step.
Step 5
Now it’s time to season! Place the drained bean sprouts into a mixing bowl. Add all the seasoning ingredients: tuna extract (or soy sauce for soup), minced scallion, minced garlic, sesame oil, and sesame seeds (or powder). Gently toss and mix everything together with your hands until well combined. Taste and adjust seasoning if necessary, adding a tiny pinch of salt if needed. Enjoy your perfectly crisp Sukju Namul!
