Often spelled sukju namul, this simple yet satisfying sprouts salad is ubiquitous on the Korean table as a small vegetable side dish, or namul.
Sookju Namul
Course: Salads, VegetablesCuisine: KoreaMakes 4 to 6 servings
Often spelled sukju namul, this simple yet satisfying sprouts salad is ubiquitous on the Korean table as a small vegetable side dish, or namul.
Ingredients
Water — 4 cups
Salt — 1 teaspoon
Mung bean sprouts — 1/2 pound
Scallions, minced — 1
Garlic, minced — 1 clove
Sesame oil — 1 teaspoon
Sesame seeds, toasted — 1 teaspoon
Salt — to taste
Directions
- Bring the water and salt to a boil in a saucepan over medium-high flame. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly and set aside for another 2 minutes.
- Drain the sprouts, rinse them with cold water and squeeze out any extra water with your hands.
- Toss the sprouts with the remaining ingredients and set aside for 30 minutes to let the flavors mingle. Serve at room temperature.
Sookju Namul Notes and Variations
- Use soybean sprouts instead of mung bean sprouts.
- Add a splash or two of rice wine vinegar if you like.
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