sukjunamul: korean-style bean sprouts

30 Mar

My goodness it’s hot out! According to the needle of my 1970’s thermostat, it reached a tropical 80-degrees in my western-facing apartment today.

As I sit here in my little greenhouse, sweating more than is appropriate in March, all I can think of is vegetables. Cool, crisp, watery plants. I want to shove as many as possible into my mouth, pronto. This must be how it feels to be a brontosaurus — giant and slowed by climate assault, and all you want to do is eat trees.

My refreshing vegetable of choice is the mung bean sprout. Mung beans are recognized in Asian culture as a “cool” food, which is easy to digest and has a cooling effect on the body. In Korean cooking, mung bean sprouts are blanched, seasoned, and served in an appetizer set of small dishes (including kimchi) called banchan.

I love Korean food because it’s so simple to prepare. It seems Koreans are only aware of five spices: garlic, sesame oil, soy sauce, salt, and red pepper paste. Once you have these basics in your cupboard, you can make almost any Korean dish, including this refreshing vegetable side.

sukjunamul: korean-style bean sprouts
a crispy oasis

* 1 lb bean sprouts
* 2 teaspoons salt
* 3 tablespoons sesame seeds, toasted
* 2 teaspoons sesame oil
* 2 teaspoons minced garlic
* 1/3 cup finely chopped green onion

Add bean sprouts to boiling water and simmer for five minutes. Drain well.

Stir in the salt, sesame seeds, sesame oil, garlic, and green onions. Saute in a saucepan for a minute. Serve room temperature or cold.

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One Response to “sukjunamul: korean-style bean sprouts”

Trackbacks/Pingbacks

  1. japchae: yummy korean noodles « fork story - April 13, 2011

    […] weeknight “last supper” — Chinese-style steamed halibut, sauteed pea shoots, sukjunamul, and a Korean-style noodle dish called […]

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