Sukju-namul

Crunchy sprouts, lightly blanched to maintain their snap. Toasted sesame oil provides a nutty aroma that coats every glossy, translucent stem.

• Prep time: 10 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 84
• Protein: 4 g
• Carbs: 5 g
• Fat: 4 g

Ingredients

• 500 g Mung bean sprouts ( rinsed )
• 1 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp Sesame seed ( toasted )
• 1 pinch Gray sea salt

Instructions

1. Blanch the sprouts

   Plunge the mung bean sprouts into boiling salted water. Cook for 1 to 2 minutes max: they must remain firm to the bite, not mushy.

2. Cold shock

   Drain and immediately plunge into an ice water bath. This is the key step to fix the color and stop the cooking process instantly.

3. Squeezing

   Take the sprouts in your hands and squeeze firmly to extract all the water. If they remain wet, the seasoning will slide off without coating them.

4. Seasoning

   Mix the minced garlic, sliced scallions, soy sauce, and sesame oil. Fold in the sprouts and mix well to coat them thoroughly.

Chef's tips

• Never exceed 2 minutes of cooking, otherwise you'll get mush.
• Squeeze the sprouts really hard after cooling; it's the secret to a sauce that sticks.

Storage

Store for up to 2 days in the refrigerator in an airtight container. Do not freeze.