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How to Cook Yummy Easy Bean Sprout Namul

Easy Bean Sprout Namul. Bean sprout salad is a great side dish or salad recipe that's very easy, economical, and healthy! The bean sprout salad is a pretty common dish housewives in Japan make. We call this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is sukju-namul.

Easy Bean Sprout Namul I'm pretty excited to release this video! I'm always excited while my bean sprouts are growing. If I go out, I keep thinking about how my sprouts are Categories: easy, non spicy, staple ingredient, vegetarian. You can cook Easy Bean Sprout Namul using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy Bean Sprout Namul

  1. It’s 1 bag of Soybean sprouts (or regular bean sprouts).
  2. It’s 1 dash of Salt, pepper (for boiling the bean sprouts).
  3. You need 1 pinch of Garlic (grated).
  4. Prepare 1 small of amount Finely chopped green onion.
  5. Prepare 1/3 tsp of Salt.
  6. You need 1 pinch of Sugar (castor sugar).
  7. Prepare 1 dash of Roasted sesame seeds.
  8. Prepare 1 dash of Sesame oil.

This recipe was originally posted on. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea. It's fresh, delicious, healthy, and it's easy to make. It is also versatile, complementing almost any Korean meal.

Easy Bean Sprout Namul step by step

  1. Put the bean sprouts in a pan with enough water to cover them, plus salt (1 teaspoon) and pepper (1/2 teaspoon). Boil over high heat..
  2. Turn the heat off 2 to 3 minutes after the water comes to a boil, and strain the bean sprouts into a colander. If you stop cooking the soy bean sprouts too soon, they'll smell somewhat raw..
  3. On the other hand if you cook them for too long you'll lose their crispy texture, so be careful here! (The smell of the boiling water will change once the beans have cooked properly.).
  4. Once you drain the bean sprouts into a colander, add the grated garlic immediately and mix quickly. Crush the grated garlic with your fingers as you add it so that it doesn't clump..
  5. The garlic will get cooked a little with the residual heat, so while the garlic aroma will remain, the taste won't be so harsh..
  6. Spread the bean sprouts out so that there's a well in the middle of the colander. Leave until the sprouts have completely cooled..
  7. Mix all the flavoring ingredients except for the sesame oil in a bowl with the bean sprouts. You can add a shake of pepper here too..
  8. The sugar is a "secret" ingredient. You can leave it out if you like..
  9. Start by adding 2 to 3 pinches of salt. Mix and taste, and add more a pinch at a time if you think it's needed. This way you can season properly and not mess up..
  10. Add a little sesame oil and mix it in to finish..
  11. Done!.

In fact, it's not unusual to find Korean bean sprouts as an ingredient in. Mung bean sprouts, carrot, and green onion are dressed with garlic and sesame oil in this quick and easy salad known as sukju namul. Sukju Namul (숙주나물 무침), or Bean Sprout Salad is a deliciously simple banchan (side dish) that's a ubiquitous part of the Korean table. With blanched mung bean sprouts tossed with garlic and flavorful toasted sesame oil, it comes together in minutes. It is similar with the bean sprout side dish (Kong NaMul); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it.

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