Spicy Mung Bean Sprouts Salad – Maewoon Sukju Namul


I always need at least one spicy side dish when eating dinner. It’s usually kimchi. It doesn’t matter what type as long as it has a spicy kick. I’ve been making oi sobagi almost on a weekly basis. Unfortunately, we finished the oi sobagi within 3 days of it fermenting. But fortunately, the oi sobagi was so good we couldn’t stop eating it. In either case, we were flat out of kimchi.

So I needed something quick, spicy, and tasty. I decided to try something different and make maewoon sukju namul, which translates directly to “spicy seasoned mung bean sprouts.” It’s not the most traditionally Korean way of eating the sprouts, but seemed the perfect solution to my problem. The dish was so easy and quick to prepare. And it had that spicy kick that I wanted.

I think I actually favor this spicy version to the traditional one. I don’t know. Ask me again when I have kimchi. But I know my husband definitely does. It was sooo~ delicious.

Spicy Mung Bean Salad – Maewoon Sukju Namul Recipe
Serves 4 people as a side dish
Ingredients
12 oz. mung bean sprouts
1 1/2 TB gochujang (Korean red chili pepper paste)
1/2 tsp salt
2 tsp rice vinegar
2 tsp agave nectar or sugar
1 green onion, chopped into thin rings
2 tsp crushed toasted sesame seeds
1 tsp toasted sesame seed oil

  1. Wash mung bean sprouts in cold water. Discard discolored/spoiled sprouts, and hulls that float to top.
  2. Bring 4-5 cups of water to boil. Parboil mung bean sprouts. About 2-3 minutes should do it.
  3. Shock the mung bean sprouts in cold water. Place mung bean sprouts in a colander/strainer and drain.
  4. In a small bowl, stir together Korean red chili pepper paste, salt, rice vinegar, agave nectar, and sesame oil. In a larger bowl, add the drained mung bean sprouts and the chili pepper paste mixture. Mix together with chopsticks or tongs. Stir in crushed toasted sesame seeds and green onions. Mix gently. Place in the refrigerator. Allow the mung bean sprouts to marinate and chill for at least 30 minutes. Sprinkle with additional toasted sesame seeds and chopped green onions if desired when serving.

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27. March 2012 by gomo
Categories: Appetizer, Banchan, Dairy-Free, Korean Food, Namul, Salad, Side Dish, Vegan, Vegetarian | Tags: , , , , | 14 comments


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