Soybean sprout namul, a vibrant and flavorful Korean side dish, is surprisingly quick and easy to make, even for beginners. This simple recipe utilizes the humble soybean sprout, transforming it into a culinary delight with a satisfying crunch and a delightful balance of savory and slightly sweet flavors. Forget complicated techniques and lengthy cooking times; this recipe prioritizes speed and efficiency without sacrificing taste. The perfectly seasoned sprouts offer a refreshing contrast to richer dishes, making them a versatile addition to any Korean meal or a delicious snack on their own.
This recipe utilizes a convenient microwave method for perfectly cooked sprouts, ensuring they retain their crisp texture. Ready to experience the ease and deliciousness of homemade soybean sprout namul? Let's dive into the step-by-step instructions below!
Tools Needed
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Blanch Soybean Sprouts
- Prepare soybean sprouts. You can leave the roots on.
- Boil the soybean sprouts in a frying pan with just enough water to cover them. Use a wide pan to ensure even cooking. Add a little more water if the tops start sticking out.
- Bring the water to a boil, then add the soybean sprouts. Spread them out evenly. Stir halfway through to prevent clumping.
- Boil for approximately 12 minutes, or until tender-crisp. The cooking time may vary slightly depending on the size of the beans.
- Immediately rinse the soybean sprouts under cold water several times to maintain their crispness and vibrant color.
- Drain the water thoroughly. Place the soybean sprouts in a colander or strainer.
Step 2. Season and Mix
- Add salt and gently massage it into the soybean sprouts. Avoid squeezing.
- Add minced garlic, soy sauce (to taste), and sesame oil.
- Gently toss in sesame seeds. Mix everything gently to combine the flavors.
Step 3. Adjust Seasoning
- Taste and adjust seasoning as needed.
Step 4. Serve
- Serve and enjoy!
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Using a wide frying pan ensures even cooking of the bean sprouts.
- Rinsing the bean sprouts immediately after boiling helps to maintain their crispness and bright color.
- Avoid squeezing the bean sprouts after seasoning to preserve their texture.
- A salt-based seasoning is recommended to highlight the natural flavor of the soybean sprouts.
- Soaking the bean sprouts in water after cooking helps to maintain their crisp texture.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked soybean sprouts?
While you can, using fresh sprouts will result in a crispier and more flavorful namul. Pre-cooked sprouts may become mushy.
2. What can I substitute for sesame oil?
You can try other neutral oils like vegetable or canola oil, but sesame oil adds a distinct flavor that's essential to the authentic taste of namul. A small amount of toasted sesame oil at the end can still provide a hint of that flavor.
3. How long can I store leftover namul?
Store leftover namul in an airtight container in the refrigerator for up to 3 days. The texture might slightly soften over time.
Enjoy your freshly made crispy soybean sprout namul! This simple recipe is a perfect introduction to Korean cooking, showcasing the deliciousness of fresh, vibrant ingredients. Serve it as a side dish, a topping, or a healthy snack—the possibilities are endless!