This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul, 콩나물); 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.
Yield: 1 Pint
Short Korean Lesson
- InSa (인사) = Greeting
- GamSa (감사) = Thanks
Video Instructions
Main Ingredients
- 4 Cups (14oz) Mung Bean Sprouts
- 5 Cups Water
- 1 Tbsp Green Onion
- ½ Tbsp Minced Garlic
- ½ Tbsp Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 tsp Salt
Directions
In 5 cups of boiling water, add 4 cups of washed mung bean sprouts. Cook for about 5 to 6 minutes on high.
Drain the water, and let them cool down.
Once they become a little cooler, mix in 1 tsp of salt. Set them aside for 10 minutes.
Squeeze out the water.
Add 1 Tbsp of finely chopped green onions, ½ Tbsp of minced garlic, ½ Tbsp of sesame seeds, and 1 Tbsp of sesame oil.
Mix everything together and taste it. You might want to add a little more salt.
Serve this with rice, soup, and other kinds of Korean side dishes. Enjoy! 😀
hehe! Hello again~~~
i will be making this today.. actually i’ve made it before.. hehe and everyone liked it… hehe and ate it all!!! hehe ….
i will be making this for potluck BBQ tonight and also your Kimbap too!! NExt time i will try to make some of your beef recipes hehe they look so delicious^^ yummy!!!! I hope you feel better from your personal condition you told me last time^^
i wish you well~~ thankyou for sharing to us your delicious and really good recipes… =P you are so nice too^^
Hi, Annie
So excited to hear that you liked it..and you are going to make more recipes.. hehe.. thanks !!!! I hope you will enjoy your other food also. Thanks for your greetings.. have a great weekend..
p.s You are so nice too ~~ 😉
Oh Hello Aeri ! hehe~~ thank you ^^
I am going to make this again tonight.. hehe =P but i was just wondering a quesiton.. when you sqeeze the mung bean sprout to get the water out, how hard and how much do oyu sqeeze? Last time i sqeezed it as hard as i can.. and i tried to sqeeze as much of the water out as i can… but then my hands started to hurt and the next day they were very sore.. -__-… hehe.. i dont mind if my hands are sore, but is it suppossed to be like that ? ^^ or do you just have to sweeze a little bit and not to hard?? hehe thank you again ^^
I am currently trying to find korean stores so i can buy those bibimbap stone bowls… there are 2 stores that i might go to this weekend to check.. my mom loves to eat bibimbap and i want to try to make her that… using your recipes.. hehe ^^ i am excited! Oh ! and i heard from youtube that you are having a baby ! ^___^ congradgulations !! May happiness be with you and your family!!! 😀
Hi, Annie
oops… sorry..but I thought your comment is cute. ^^:; you got sore hands… oops.. Yes.. I also try to squeeze out the water as much as I can. but don’t get your hands. 😉
Oh..that will be sweet .. you make bibimbap for your mom. Thanks for your message. 🙂
Hello Aeri ^^
sorry to be such a bother to you..
but remember how i said that it was ard to squish the water out? actually this time i used the kind of mung bean sprout in your video/picutre and it was really easy to squish the water out ! ^^
I think those last 2 times I brought this korean mung bean sprout (looks the same except it has these beans on the end – it is crunchy^^) and that very more harder to squish the water out ! hehe… 4 cups of mung bean sprout makes so little of this dish ! ^^ my family and relatives ate them all very quickly ! next time i have to make more !! hahaha~~ XD
By the way, last time i made thise dish to a family gathering for side dishes, EVERYONE liked it ! they ate all of it and also asked me how to make it ! thank you so much ! and i also look forward to making other recipes by you !! >.<
Hi, Annie
oh… I got what happened.. so you used yellow bean sprout instead of mung bean sprout.. actually.. yellow bean sprout doesn’t have much water like mung bean sprout.. so it could be more difficult to squeeze them. oops.. anyway.. I can see you really like this dish. happy about that 🙂 Thanks for trying.
Yay! I made this, spicy mackerel stew, and spicy fried fish cakes with our Korea dinner tonight! My Korean grandmother would be proud! Thank you so much for all your delicious recies!!! I hope you and your sweet little baby are doing well…eat plenty and get a lot of rest! 🙂
Hi, Cathy
Thank you very much for trying my recipes. I’m sure that your grandmother was happy to try your Korean food. 🙂 I and our baby are great. Thanks again~~~ 🙂
Hi Aeri,
What is the difference between sukjunamul and kongnamul?
hi Terrence,
sukjunamul is mung bean sprout…and kongnamul is yellow bean sprout.. texture….taste.. looking.. all slightly different. sukjunamul goes bad faster than kongnamul. The use is a little different too in korean culture.
Does the sesame oil supposed to be pure sesame oil? I tried making it and it was kind of overpowering. My family still enjoyed it though.
hi Sheila,
maybe it’s because you are not accustomed to sesame oil flavor.. maybe next time.. reduce the amount of sesame oil a little ? hehe thanks
I tried this recipe recently: https://tmifood.wordpress.com/2017/02/15/bean-sprout-namul/
hi AV,
Thanks for trying my recipe and shared it with others. I was very excited to see it on your blog. btw.. I saw you have rating system in your blog.. I guess you are rating recipes you try ?? lol I wonder what grade you gave to my recipe. hehe thanks again.
I gave up on rating recipes because I don’t want to say anything bad about what I try…just because I don’t like something doesn’t mean other people won’t. But I did make this a second time so you can guess how I rate it.
hi AV,
Aha, yes I can agree with you. I just wondered it since you had a separate folder (section) for rating.. ^^ I’m glad that you liked this recipe. thanks