Crispy and Savory Seasoned Bean Sprouts (Sukju Namul Muchim)
How to Make Delicious Seasoned Bean Sprouts, Secrets for a Crisp Texture
This seasoned bean sprout dish, Sukju Namul Muchim, boasts a refreshing crunch and is wonderfully savory thanks to a touch of sesame oil, making it a favorite for kids and a nutritious side dish. Bean sprouts can spoil easily, so it’s best to cook them soon after purchasing. Even a whole bag (300g) will yield about one container of banchan once blanched and water is released, but their deliciousness means they disappear quickly! Let’s make some delicious seasoned bean sprouts with fresh, seasonal ingredients right now!
Ingredients
- 300g fresh bean sprouts
- 1/2 green onion
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp tuna extract (Chamchi-aek)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare 1/2 green onion to add a fragrant aroma. Wash it thoroughly under running water and mince it as finely as possible. Finely chopped green onion helps the seasoning distribute evenly throughout the bean sprouts.
Step 2
To enhance the nutty flavor, prepare 1 Tbsp of sesame seeds. Lightly crushing them with a pestle or grinding them just before use will result in a much richer, more intense nutty taste. The aroma will be significantly more vibrant than using whole seeds.
Step 3
Gently rinse the fresh bean sprouts 2-3 times under cool running water. During this step, carefully remove any floating skins or any parts that appear bruised or soft. After rinsing, place the sprouts in a colander to drain the water thoroughly. Excess moisture can make the namul soggy.
Step 4
Pour about 300-400ml of water into a pot and bring it to a rolling boil. Once the water is boiling, add the prepared bean sprouts and blanch them for exactly 3 minutes. It’s crucial to start timing from the moment the sprouts are added to the boiling water.
Step 5
For a crisp texture, blanch the bean sprouts for 2-3 minutes. If you prefer a softer texture, blanch for 3 minutes or slightly longer. Once they’ve reached your desired tenderness, immediately rinse them under cold water to cool them down and stop the cooking process. This prevents them from overcooking due to residual heat.
Step 6
Gently squeeze out as much water as possible from the rinsed bean sprouts using your hands. Be careful not to squeeze too hard, as this can release a raw flavor. Place the drained sprouts in a bowl and lightly fluff them with chopsticks or your fingers to separate them and prevent clumping.
Step 7
Now it’s time for seasoning. To the separated sprouts in the bowl, add 1 Tbsp of soy sauce for soup, 1 Tbsp of tuna extract, and 1 Tbsp of sesame oil. Also, add the finely minced green onion and the crushed sesame seeds.
Step 8
Once all ingredients are added, gently toss and mix everything together with your hands. Avoid mixing too vigorously, as this can mash the bean sprouts. Taste the mixture and, if needed, adjust the seasoning with a pinch of salt to your preference. I added a little salt to enhance the umami.
