Mung Bean Sprout Namul
Mung bean sprouts have smaller heads and thinner stems than soybean sprouts. Drain them well after blanching so the seasoning stays light rather than watery.
Ingredients & seasoning
Main ingredients
- Mung bean sprouts300g
- Water1L, for blanching
Seasoning
- Salt1/2 tsp
- Minced garlic1/2 tsp
- Chopped green onion10g
To finish
- Sesame oil1 tsp
- Sesame seeds1 tsp
Method
- 01
Remove damaged sprouts and loose husks, then rinse under running water.
- 02
Bring 1L water to a boil. Add sprouts and blanch for 3 minutes, stirring so they cook evenly throughout.
- 03
Drain in a colander, spread out to cool briefly, then press gently to remove excess water.
- 04
Gently toss sprouts with salt, garlic, green onion, sesame oil and sesame seeds.