Sukju Namul

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A simple Korean side dish made by briefly blanching and seasoning bean sprouts.

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Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened.

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Drain quickly. When cool enough to handle, gently squeeze out the excess water.

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Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

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Enjoy!

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About Hyosun

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Tap for more recipes...

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