Serves 2
8 min
Sukju Namul (Korean Bean Sprout Salad)
Recipe GLPRa668de16da0aec
A simple and elegant Korean side dish of blanched bean sprouts tossed with a light sesame-based dressing. This nutritious salad features tender sprouts coated in nutty sesame oil, enhanced with fresh garlic and a sprinkle of toasted sesame seeds and scallions.
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Ingredients
400 grams fresh bean sprouts
2 teaspoons toasted sesame oil
1/2 teaspoon soy sauce
1/8 teaspoon finely grated garlic
1/4 teaspoon salt, or to taste
1 tablespoon toasted sesame seeds
1 scallion, finely chopped
Directions
Fill a large pot with water and bring it to a rolling boil over high heat.
While waiting for the water to boil, whisk together the toasted sesame oil, soy sauce, minced garlic, and salt in a small bowl until well combined.
Add the bean sprouts to the boiling water and blanch for 40 seconds to 1 minute, just until the water returns to a boil.
Drain the bean sprouts thoroughly in a colander and immediately rinse with cold running water to stop the cooking process.
Gather the drained bean sprouts in your hands and firmly squeeze out as much excess water as possible. The sprouts should be compressed into a compact handful.
Transfer the squeezed bean sprouts to the bowl containing the sesame dressing, breaking up any clumps as you add them. Sprinkle the toasted sesame seeds and chopped scallion on top, then toss gently but thoroughly until all ingredients are evenly distributed.
