This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul, 콩나물); 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
- 4 Cups (14oz) Mung Bean Sprouts
- 5 Cups Water
- 1 Tbsp Green Onion
- ½ Tbsp Minced Garlic
- ½ Tbsp Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 tsp Salt
In 5 cups of boiling water, add 4 cups of washed mung bean sprouts. Cook for about 5 to 6 minutes on high.
Drain the water, and let them cool down.
Once they become a little cooler, mix in 1 tsp of salt. Set them aside for 10 minutes.
Squeeze out the water.
Add 1 Tbsp of finely chopped green onions, ½ Tbsp of minced garlic, ½ Tbsp of sesame seeds, and 1 Tbsp of sesame oil.
Mix everything together and taste it. You might want to add a little more salt.
Serve this with rice, soup, and other kinds of Korean side dishes. Enjoy! 😀