Add to sprouts along with the remaining ingredients. Simmer the sprouts for about 5 minutes, tossing them a couple of times to mix evenly. To make the seasoning sauce, combine fish sauce, garlic, minced green onions, salt, sesame seeds, and sesame oil in a bowl. You can use a combination of black and white sesame seeds, if you wish. In a large shallow pot, bring 1 cups water to a boil. Drain the water and squeeze out excess liquid from the bean sprouts. You may not notice the subtle difference if the bean sprouts were prepped with strong flavorful sauce or ingredients, but you will notice the cleaner flavor and texture when you eat them raw or with simple seasonings. Cook the bean sprouts first by boiling them in water until they are just turning translucent, soft, but still crunchy. So what’s the reason why we remove those brown parts and stringy roots? It is because bean sprouts taste much better without them. Many many years later, when I was cooking my own meal in my apartment kitchen in the US, I realized that I learned so much about the basics of cooking through my ears and eyes from those “prepping” days in my mom’s kitchen.īack to the recipe. Washing dirty dishes and drying them (no dishwasher), prepping ingredients (like washing and peeling vegetables), wrapping hundreds of gyoza… I think my daughter is way more enthusiastic about cooking as a 9-year-old than I was back then. Sukju namul muchim is a popular Korean side dish featuring mung bean sprouts that are blanched until just softened while retaining a slightly crispy texture. I remember being in the kitchen (doing all the prep work) which was a chore more than anything. Known as sookjuk namul, it is typically one of the sides served with Korean barbecue. Maybe because I wasn’t so enthusiastic about cooking. But bean sprouts are a staple Korean side for good reason. Growing up in Japan, helping my mom in the kitchen simply meant prep work, not actual cooking.
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