In Korea, slightly cooked mung bean sprouts, called SukJu NaMul (숙주나물), are often served as a side dish. They are placed into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.
- Use:
Side-dish, Ingredient for soup or main dish- Storage:
Keep in the refrigerator.- End so on:
They go bad very quickly, so once you buy them, use them quickly.
They absorb a lot of water when boiled, so depending on the dish you are making, you may need to squeeze the absorbed water out.- Short Korean lesson: *^^*
SukJu (숙주)=Mung Bean Sprout
Hi Aeri,
I love both the Mung Bean and Bean Sprouts. In Malaysia we normally stir fry them in the wok with chives, green onion, julienned carrots etc. The more mix the merrier!! There is also another dish called “Kerabu Taugeh” (i.e Sprouts Salad) where you mix the raw/slightly cooked mung bean sprouts with freshly minced onions and chilli paste. But the main ingredient to make that spicy savoury taste would have to be the Belacan (Shrimp paste). Chill in the fridge and it’s scrumptious!!