Best Korean Bean Sprout Recipe – Sukju Namul. Servings 3-4 Cooking Time: 8 min Difficulty: Easy. Ingredients. 1 lb (450g) bean sprouts. 1/2 tsp sesame seeds. 1/2 tsp sesame oil. 1/2 tsp fine sea salt (Trader Joe’s fine sea salt – 440 mg sodium per 1/4 tsp) 1 qt salted water for cooking (1/2 tsp sea salt for 1 quart of water)
Instructions Rinse mung bean sprouts in water and drain. In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil. Prepare an ice bath with a bowl of ice water. Add bean sprouts to boiling water and bring back to boil. When cooked, transfer the sprouts to ice bath immediately. When sprouts are completely cooled, drain.
Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes. Serve hot or cold.
Directions. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside. Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce.