sukjunamul-muchim (숙주나물무침) | korean spicy sesame bean sprouts

Before I write anything else, I have a confession to make.

I am usually NOT a fan of bean sprouts. In fact, mention the words “bean sprouts” and you are likely to see me pull a face, or two. 

Growing up, when my Mom bought mee pok for me and forgot to ask the Mee Pok Uncle to leave out the bean sprouts, I would patiently pick out the bean sprouts one by one. As far as I was concerned, the sprouts contaminated my mee pok!

So yeah, I really am not a fan of bean sprouts.

Recently, however, I discovered that when bean sprouts are made into cold dishes, they are pretty good. In fact, I really like the 小菜 (a cold dish made with bean sprouts, toufu and seaweed) at Ding Tai Feng, and the Koreans make some pretty tasty bean sprout side dishes too.

Today I am sharing a very simple Korean side dish – Sukjunamul-muchim (숙주나물무침), or Korean Spicy Sesame Bean Sprouts. You can actually leave out the chili if you are feeding this to kids. It is just as good!

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This has to be one of the cheapest dishes I have ever made, and best of all, it is so unbelievably easy to prepare too.

I have noticed pretty recently that while I would cook different meat dishes, I tend to be pretty repetitive when I cook vegetables because, well, I find vegetables to be not very inspiring. So I think it is a good thing that I am exploring “new” vegetables and finding different ways to cook them.

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And here are the (very short) instructions on how to cook this dish.

Rinse the bean sprouts if necessary – I did to remove the little black caps which I cannot tahan (tolerate). Place the bean sprouts in a heat-proof bowl, add about a cup of water and the salt, and steam the sprouts at high heat for 5-6 minutes. Taste a sprout to check the doneness before going to the next step.

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Once you are happy with the doneness of the sprouts, transfer them immediately into ice water to stop from cooking further.

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In a large bowl, whisk together minced garlic, spring onion, sesame oil, sesame seeds (I omitted this), gochugaru (Korean red chili flakes), if using, and a pinch of sugar. Season with salt and white pepper. The sauce will appear to be insufficient, but don’t worry, there will be enough to coat the sprouts.

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Drain and pat dry the bean sprouts with some kitchen towels.

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Add the sprouts to the sauce and toss to combine.

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This dish is best eaten on the day it is made, so I hope you give this a try, and let me know if you like it!

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🙂

Sukjunamul-Muchim (숙주나물무침) | Korean Spicy Sesame Bean Sprouts
Serves 4
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Ingredients
  1. 12-16oz (350-450g) bean sprouts
  2. 1 cup (240ml) water
  3. 1/4 teaspoon salt
  4. 1-3 cloves garlic, minced
  5. 1 spring onion, finely sliced
  6. 2 teaspoon sesame oil
  7. 2 teaspoon sesame seeds
  8. 1/4 teaspoon sugar
  9. 1/2 tablespoon gochugaru (optional)
  10. Salt, to taste
  11. White pepper, to taste
Instructions
  1. Rinse the bean sprouts if necessary. Place the bean sprouts in a heat-proof bowl, add about a cup of water and the salt, and steam the sprouts at high heat for 5-6 minutes. Taste a sprout to check the doneness before going to the next step.
  2. Once you are happy with the doneness of the sprouts, transfer them immediately into ice water to stop from cooking further.
  3. In a large bowl, whisk together minced garlic, spring onion, sesame oil, sesame seeds (I omitted this), gochugaru (Korean red chili flakes), if using, and a pinch of sugar. Season with salt and white pepper. The sauce will appear to be insufficient, but don’t worry, there will be enough to coat the sprouts.
  4. Drain and pat dry the bean sprouts with some kitchen towels.
  5. Add the sprouts to the sauce and toss to combine.
Notes
  1. This dish is best eaten on the day it is made.
Adapted from Korean Favorites
Adapted from Korean Favorites
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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