Crispy Soybean Sprout Namul: Easy Microwave Recipe

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.
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.
Blanch Soybean Sprouts
  • 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.
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.
Blanch Soybean Sprouts

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.
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.
Season and Mix

Step 3. Adjust Seasoning

  • Taste and adjust seasoning as needed.
Taste and adjust seasoning as needed.
Adjust Seasoning

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 snackā€”the possibilities are endless!