This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it. You can keep it in the refrigerator for a day or two. Since it will get a lot of water after you make this dish, it is important to add salt and set it aside for sometime, and squeeze the water out later.
Mung bean sprouts
4 Cup (64 tbs)
5 Cup (80 tbs)
1 Tablespoon, chopped finely
1. Take a pan with water. Bring it to a boil and add washed Mung bean sprouts. Cook for about 5 to 6 minutes. Once cooked drain the water and keep it aside.
2. Once it has cooled down a bit, add salt and mix well. Set it aside for 10 minutes.
3. After 10 minutes, take the sprouts in between your palms and squeeze out the water. Then add minced garlic, green onions, sesame seeds and sesame oil. Combine well and the dish is ready to serve.
4. Serve this with rice, soup, and other kinds of Korean side dishes. Enjoy!
Surely the mention of bean sprouts rarely brings smiles on your family’s faces. Mung bean sprouts are packed with proteins, vitamins and minerals that are so good for you but they are not the most appreciated side dish. In this video, Aeri demonstrates how to prepare a tasty mung bean sprout side dish. It is a fresh, cool, crispy and salty side dish that compliments Korean grilled meats, soups, and noodle dishes. Though it may not bring smiles, this dish will surely not be frowned at or pushed on the side o