Korean Bean Sprout Banchan

Mung Bean Sprouts Mixed Side Dish: Nokdu-Sukjunamul-Muchim.

I will unabashedly plug our locals. Bean Sprouts from Alaska Sprouts. I bought these at The New Central Market.

“What is the Korean name for this dish?” you ask. Well that depends on what kind of bean sprouts you use. First and foremost this dish is a namul (나물) , referring to a steamed, stir-fried, or marinated vegetable dish.

However, sukju-namul is the name for bean sprouts in general.

Now soy bean sprouts are specifically known as kong-namul (콩나물) already, so if you are using soy bean sprouts there you go.

But, if you are using mung bean sprouts, mung beans themselves are known as nokdu (녹두), so the title nokdu-sukjunamul is fitting for a dish of marinaded mung bean sprouts.

But it could also go by sukjunamul-muchim because muchim means mixed, and this dish is after all bean sprouts that are mixed.

Since I have used mung bean sprouts in this dish that is mixed I have decided I will call mine nokdu-sukjunamul-muchim. Gotta love Korean!

Long story short this dish is great for cooking with kids because it requires only the very simple cooking technique of blanching, as well as the basic action of adding ingredients and mixing.

BONUS: It’s a Korean dish that isn’t spicy!

Lastly bean sprouts are very good nutritionally. Dr. Axe, (whomever he is) has the whole rundown on that. (I figured it was worth linking to.)

By: semiserious chefs
Serves:4-8 snacks/banchan

Ingredients:

1/2 pound bean sprouts; mung or soy
2 cups water + 1/4 t salt; for blanching
1 T soy sauce
2 large cloves garlic, finely minced
2 T green onions, chopped
1 t sesame seeds
1/4 t sesame oil
1 1/2 t rice vinegar

Directions:

Rinse the bean sprouts and set aside.
Bring the water and salt to a full boil in a sauce pan. Plunge in the bean sprouts for 1-2 minutes. Remove and rinse with fresh water.
Mix together the soy sauce, garlic, green onions, sesame seeds, sesame oil, and rice vinegar and toss with the blanched bean sprouts.
Serve alone as a snack or over rice. These are also PERFECT for topping bibimbap, soups or stews and many other dishes.