Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침)

Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침)

October 27, 2019 100 By William Morgan


– Hello everybody.
You know what it is?
Mung bean sprouts!
You remember, we sprout the mung beans.
Last video, I showed
how to grow mung beans,
so we made five pounds of mung bean spouts
from one and a half cup dried mung beans.
This is one pound, one
pound of mung bean sprouts,
and I’m going to make this delicious
Korean side dish called Sukjunamul.
Some of you guys may say,
I don’t have time to grow.
No problem!
Mung bean sprouts are
available everywhere.
You can go to any grocery store,
Korean store, Japanese
store, Chinese store,
even any western store,
you can pick it up easily.
But, measure one pound.
I’m boiling eight cups of water,
and then I’m going to blanch this guy,
to make it really crispy Sukjunamul.
So, come on!
(boiling water)
And then, put these mung bean sprouts.
One minute only, one minito!
We are going to blanch this.
We didn’t cover, right?
Just open, and then boil.
We are going to rinse this.
This is cold water.
(pouring water)
Shock this with cold water
so that stops cooking,
and we can maintain the
bean sprouts very crispy.
This is the final rinse.
Take some like this,
and then just shake it.
This.
We’re going to remove skins.
Bean skins.
This is beautiful!
We are going to season this.
Really crispy and nice.
For one pound, I’ll use
two cloves of large garlic.
(chopping)
And two green onion.
(chopping)
I’ll use two teaspoons fish sauce.
One,
Two,
1/2 teaspoon salt.
If you are vegetarian,
just skip the fish sauce
and use one and a half teaspoon salt.
This needs a lot of sesame oil.
I’ll use one tablespoon.
Sesame seeds, one teaspoon.
Let’s mix!
Oh my, so good looking!
Use your hand.
Wow, sesame oil smell, I love that.
Garlicky, and sesame oil, nutty smell.
May people ask me, “Maangchi,
you always like sesame oil?”
Yes, sesame oil is very
precious in Korean cuisine.
When you make, especially namul, like some
vegetable side dish,
we always use lots of sesame oil.
Makes it really tasty.
This is like an acquired taste.
Some people may not like
it, but if you want to
understand the Korean
cuisine, Korean cooking,
you gotta try to like this one.
Sesame oil is very
special in Korean culture.
Let’s taste!
I cannot wait until when
I say, ” let me taste it”.
Because that’s what i’m doing!
I always taste while I’m making.
(crunching)
Delicious.
This is our Sukjunamul we made.
Not too salty, not bland.
It’s awesome.
I made doenjang jjigae, for lunch.
I’ll show you, how to, I make bibimbap
with mung bean sprouts, so easy.
(sizzling)
I made white, fluffy rice.
Korean bibimbap, it’s bibim, mix.
You can mix this with any vegetable,
but my favorite is soy bean sprouts,
instead of soy bean sprouts
this mung bean sprout’s
also really delicious,
because it’s crispy crunchy.
You need warm rice.
How about this?
A lot.
And, doenjang jjigae.
Because we need something like some juicy stuff.
Hot pepper paste.
And sesame oil.
And mix.
Oh my, my mouth’s watering.
I love this, smells so good.
Let’s taste.
This is heaven! heaven!

What a such delicious thing in the world!
It can’t be better!
Wow, I’m going to finish after
saying goodbye to you guys.
Today we made a mung
bean sprouts side dish,
Sukjunamul.
It’s from homegrown mung bean sprouts.
So tasty, make it.
And, make bibimbap like this.
Enjoy my recipe, see you next time!
Bye~