EASY LOW CALORIE Korean Side Dish🌱Mung Bean Sprouts, 아삭아삭한 숙주나물무침 만들기 [명절나물] [명절음식

#koreansidedish #숙주나물 #mungbeansprouts

Mung Bean Sprouts side dish is one of Korea's famous side dishes that is a MUST for holiday dinners, and also commonly enjoyed as a go-to casual side dish. This mung bean sprouts side dish is 🌱Vegan -friendly, and LOW-CALORIE salad that is filling and DELICIOUS!

🇰🇷명절에 꼭 무쳐먹는 나물무침: 아삭아삭하고 맛있는 숙주나물무침 초간단 레시피

Mung Bean Sprouts Side Dish 숙주나물무침

숙주 SukJu = Mung Bean Sprouts

나물 NaMul = Stem/Root Vegetable

무침 MuChim = Hand Mixed Salad/Side Dish

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INGREDIENTS/재료

Serving Size: 2 Adults

255 Grams Mung Bean Sprouts 숙주나물 (9 oz)

1/2 Tablespoon 큰술 소금 (blanching)

1 Garlic Clove 마늘

1 Tablespoon 큰술 Minced Scallions 다진 파

1 Pinch 큰꼬집 Salt 소금

1/2 Teaspoon 작은술 Sesame Oil 참기름

1 Small Pinch 작은 꼬집 Black Pepper 후추

1/2 Teaspoon 작은술 Sesame Seeds 참깨

1 Small Pinch 작은 꼬집 Beef Dashida 쇠고기 다시다 (optional)

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1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.

1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams

Step One: Blanching

Using a large or medium size pot, fill with water halfway (enough to fully submerge the mung bean sprouts), and bring to boil. Then add 1/2 to 1 tablespoon of salt to the boiling water. Add the mung bean sprouts, 1 whole garlic clove, and cook for 2 minutes, without the lid on. (Your stove heat remains at high.)

TIP: Lightly blanching the garlic clove removes the raw spicy taste, and blends well with the fresh taste of the mung bean sprouts.

TIP: When you cook beans and fresh soybean sprouts, it gives off this funky-odor. In Korean, we call that "BeeLinNeh" 비린내 ("fishy smell"). To prevent this funky-odor, we add salt to the boiling water and blanch the mung bean sprouts without the lid on. Then quickly bring the pot over to the sink and drain in a strainer. Quickly, rinse the blanched mung bean sprouts under running water. Once the blanched mung sprouts feel lukewarm to touch, it is ready.

TIP: Do not squeeze the blanched soybean sprouts. Just gently shake off the excess by tossing in a strainer. Not squeezing the blanched soybean sprouts ensures that these sprouts remain crunchy and juicy!

Step Two: Seasoning

Add the blanched mung bean sprouts to a mixing bowl, and the following ingredients:

Gently toss with your hands to ensure that all the ingredients are mixed in well with our blanched mung bean sprouts. Have a taste test. Add more salt if you prefer a saltier taste. The saltiness should be just enough so that with Korean rice, it will be a perfectly balanced taste.

This mung bean sprouts side dish is best enjoyed within in a few days of making it. It can be enjoyed right away. If you let it sit in the fridge for a few hours or overnight, you'll end up with the seasoned mung bean sprouts juice, which is LITERALLY A MAGIC JUICE😋

Bon appétit😋

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