Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침)

Summary by Krater

Maangchi demonstrates how to blanch mung bean sprouts to make sukjunamul-muchim, a traditional Korean seasoned side dish, and then uses them to make a quick bibimbap bowl.

From the video

Answers: How do you make Korean mung bean sprout side dish sukjunamul?

• Korean side dishes
• Mung bean sprouts
• Sukjunamul-muchim
• Bibimbap

Ingredients

• 1 pound mung bean sprouts
• 8 cups water
• 2 cloves garlic
• 2 green onion
• 2 teaspoons fish sauce
• 1/2 teaspoon salt
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• rice
• doenjang jjigae
• hot pepper paste

What it concludes

• Blanching mung bean sprouts for one minute in boiling water makes them crispy.
• Rinsing blanched mung bean sprouts in cold water stops the cooking process and maintains crispiness.
• Removing bean skins during rinsing results in a clean texture.
• Sesame oil is essential in Korean cuisine for vegetable side dishes to build an acquired taste.