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Easy Bean Sprout Namul
Easy Bean Sprout Namul

Before you jump to Easy Bean Sprout Namul recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

Enjoying healthy foods makes all the difference in how we feel. We have a tendency to feel way less gross whenever we increase our intake of healthy foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This is usually a problem, nonetheless, when it comes to eating between snacks. Finding snacks that really help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.

One of the most popular treats is yogurt. Often people decide to eat yogurt over a nutritious lunch which is not the right idea. You cannot beat yogurt any time it comes to a wholesome snack though. Along with calcium, it is a good source of protein and vitamin B. Yogurt is simple for the body to digest and, based on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Yogurt unites wonderfully with nuts and seeds. It’s an excellent approach to delight in a flavorful snack without too much sugar.

A large selection of quick health snacks is easily accessible. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to easy bean sprout namul recipe. To cook easy bean sprout namul you need 8 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Easy Bean Sprout Namul:
  1. You need 1 bag Soybean sprouts (or regular bean sprouts)
  2. Provide 1 dash Salt, pepper (for boiling the bean sprouts)
  3. Take 1 pinch Garlic (grated)
  4. Use 1 small amount Finely chopped green onion
  5. Provide 1/3 tsp Salt
  6. Get 1 pinch Sugar (castor sugar)
  7. Provide 1 dash Roasted sesame seeds
  8. Get 1 dash Sesame oil
Instructions to make Easy Bean Sprout Namul:
  1. Put the bean sprouts in a pan with enough water to cover them, plus salt (1 teaspoon) and pepper (1/2 teaspoon). Boil over high heat.
  2. Turn the heat off 2 to 3 minutes after the water comes to a boil, and strain the bean sprouts into a colander. If you stop cooking the soy bean sprouts too soon, they'll smell somewhat raw.
  3. On the other hand if you cook them for too long you'll lose their crispy texture, so be careful here! (The smell of the boiling water will change once the beans have cooked properly.)
  4. Once you drain the bean sprouts into a colander, add the grated garlic immediately and mix quickly. Crush the grated garlic with your fingers as you add it so that it doesn't clump.
  5. The garlic will get cooked a little with the residual heat, so while the garlic aroma will remain, the taste won't be so harsh.
  6. Spread the bean sprouts out so that there's a well in the middle of the colander. Leave until the sprouts have completely cooled.
  7. Mix all the flavoring ingredients except for the sesame oil in a bowl with the bean sprouts. You can add a shake of pepper here too.
  8. The sugar is a "secret" ingredient. You can leave it out if you like.
  9. Start by adding 2 to 3 pinches of salt. Mix and taste, and add more a pinch at a time if you think it's needed. This way you can season properly and not mess up.
  10. Add a little sesame oil and mix it in to finish.
  11. Done!

In fact, it's not unusual to find Korean bean sprouts as an ingredient in. Mung bean sprouts, carrot, and green onion are dressed with garlic and sesame oil in this quick and easy salad known as sukju namul. Sukju Namul (숙주나물 무침), or Bean Sprout Salad is a deliciously simple banchan (side dish) that's a ubiquitous part of the Korean table. With blanched mung bean sprouts tossed with garlic and flavorful toasted sesame oil, it comes together in minutes. 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.

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