Crispy Mung Bean Sprout Salad (Sukju Namul Muchim)
Simple Mung Bean Sprout Salad Recipe
Introducing a refreshing and crunchy mung bean sprout salad that’s both easy on the wallet and a delight to eat. You don’t need fancy ingredients; basic pantry staples are all it takes to create a delicious side dish. The nutty flavor of the sprouts, enhanced by fragrant sesame oil, will awaken your appetite. Make this simple yet satisfying mung bean sprout salad to complete your meal. It’s sure to be a hit on any table!
Main Ingredients- 300g fresh mung bean sprouts
- A small amount of carrot
- 5 stalks of green onion
- 1 Tbsp cooking wine (mirin or rice wine, for removing gaminess)
Seasoning- 1/2 Tbsp soup soy sauce (for depth of flavor)
- 1/2 Tbsp fish extract (for umami)
- 1 Tbsp sesame oil (for nutty aroma)
- 1/2 Tbsp ground sesame seeds
- 1/2 Tbsp toasted sesame seeds (for garnish)
- 1/3 tsp bamboo salt (or regular salt, for mineral balance)
- 1/2 Tbsp soup soy sauce (for depth of flavor)
- 1/2 Tbsp fish extract (for umami)
- 1 Tbsp sesame oil (for nutty aroma)
- 1/2 Tbsp ground sesame seeds
- 1/2 Tbsp toasted sesame seeds (for garnish)
- 1/3 tsp bamboo salt (or regular salt, for mineral balance)
Cooking Instructions
Step 1
First, rinse the mung bean sprouts thoroughly under running water 2-3 times. After rinsing, drain them well in a sieve. Ensuring they are well-drained is crucial for the best texture.
Step 2
Peel the carrot and julienne it thinly into fine strips. Wash the green onions and chop them into bite-sized pieces. Adding green onions will provide a lovely fragrance.
Step 3
Bring a pot of water to a boil. Add the julienned carrots and blanch for about 30 seconds. Be careful not to overcook them, as they should retain a slight crispness. If you prefer a firmer texture, you can place the carrot strips in a sieve and submerge it into the boiling water briefly.
Step 4
Now it’s time to cook the mung bean sprouts. Add 1 tablespoon of cooking wine (mirin or rice wine) to the boiling water. This step helps to eliminate any potential gaminess from the sprouts and keeps them fresh. Add the mung bean sprouts and cook for about 1 minute. Then, quickly flip them over and cook for another minute. A total of 2 minutes is generally sufficient.
Step 5
Immediately after cooking, rinse the mung bean sprouts in cold water twice to quickly cool them down. After cooling, drain the water. Avoid squeezing the sprouts by hand, as this can make them lose their crispness. Instead, gently shake them in the sieve or pat them dry.
Step 6
In a large bowl, combine the drained mung bean sprouts and the blanched carrots. Add the soup soy sauce, fish extract, and sesame oil. Gently toss the ingredients together, using a lifting motion as if you were tossing them in the air, rather than vigorous stirring. This helps to coat everything evenly without bruising the sprouts.
Step 7
Finally, add the chopped green onions, ground sesame seeds, and whole toasted sesame seeds. Mix gently. Taste the salad and adjust the seasoning with bamboo salt (or regular salt) if needed. Bamboo salt adds a subtle depth of flavor.
Step 8
And there you have it – a perfectly crisp and flavorful mung bean sprout salad! Enjoy this fresh and vibrant addition to your meal.
