April 30, 2010

Seasoned Mung Bean Sprouts/Sukjunamul

This is one of the many side dishes (banchan) that comes with your Korean meal. You can serve this warm or cold.
1/2 lb mung bean sprouts
1 spring onion, chopped finely
¾ tsp. soysauce
1 tsp. sesame seed oil
½ tsp. garlic powder or fresh minced garlic
dash of pepper
1 Tbsp. sesame toasted sesame seeds
1. Bring a pot of water to boil and blanched bean sprouts. Remove from heat and rinse in cold water. Remove and squeeze most of the water and put in a larger bowl.
2. Add the rest of the ingredients and mix well. Serve warm or cold with rice.
Printable Recipe


MaryMoh said...

Looks healthy and delicious. Love the ingredients.

Term Papers said...

Thanks for the recipe I definitely try this one.