Crispy Seasoned Bean Sprouts (Sukju Namul Muchim)
How to Make Delicious Seasoned Bean Sprouts
Bean sprouts are a versatile ingredient, and this seasoned bean sprout dish (Sukju Namul Muchim) is a fundamental and beloved Korean side dish. The key to perfection lies in preserving its wonderfully crisp texture. This recipe will guide you through creating a simple yet flavorful namul that highlights the natural taste of the bean sprouts. It’s a perfect addition to any Korean meal!
Ingredients
- 250g fresh bean sprouts
- 1/2 Tbsp minced garlic
- 7-8 cm green onion (white part mainly)
- 2/3 Tbsp soup soy sauce (for umami and seasoning)
- 2/3 Tbsp fish sauce (for deeper umami)
- 1/2 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for nuttiness and texture)
Cooking Instructions
Step 1
Bring a generous amount of water to a rolling boil over high heat. Once the water is boiling vigorously, carefully add the prepared bean sprouts.
Step 2
Blanch the bean sprouts for exactly 30 seconds. During this time, use a ladle to gently toss them so they cook evenly.
Step 3
After tossing, blanch for another 30 seconds, then immediately turn off the heat and drain all the hot water. Blanching for such a short time is crucial to maintain their crispiness!
Step 4
Immediately transfer the blanched bean sprouts to cold water. This step cools them down and further enhances their crisp texture. Rinse them quickly in cold water 2-3 times to lower their temperature.
Step 5
Drain the cooled bean sprouts thoroughly in a colander. It’s important to let them drain for at least 30 minutes, or even longer if possible. This ensures the seasoning adheres well and doesn’t make the dish watery.
Step 6
While the bean sprouts are draining, thinly slice the white parts of the green onion into fine pieces. Add the sliced green onions to the well-drained bean sprouts.
Step 7
Now, let’s season the bean sprouts. Add the minced garlic. The pungent aroma of garlic complements the bean sprouts wonderfully.
Step 8
Add the fish sauce for a deeper umami flavor. You can substitute with anchovy or sand lance fish sauce, but adjust the amount accordingly.
Step 9
Using soup soy sauce (Guk-ganjang) instead of regular soy sauce adds a richer, more savory taste. Add the soup soy sauce.
Step 10
Drizzle in the sesame oil at the end for a nutty fragrance. Be mindful not to add too much, as it can make the dish taste too rich.
Step 11
Finally, sprinkle generously with toasted sesame seeds. Lightly crushing the sesame seeds between your palms before adding them will release even more of their wonderful aroma.
Step 12
Gently toss all the ingredients together with your hands. Avoid mashing the bean sprouts; mix them softly to combine everything.
Step 13
Your crispy and delicious seasoned bean sprouts are ready! Enjoy this delightful side dish with a bowl of freshly cooked rice.
