Mung Bean Sprout NaMul _
숙주 나물, SukJu NaMul
Posted by Aeri Lee on December 10, 2008
12 comments
This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it. You can keep it in the refrigerator for a day or two. Since it will get a lot of water after you make this dish, it is important to add salt and set it aside for sometime, and squeeze the water out later.
Yield: 1 Pint
Short Korean Lesson: *^^*
- InSa (인사) = Greeting
- GamSa (감사) = Thanks
