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Bean Sprout Namul
[Vegan]

JC By: JP Park and Jungyoon Choi

Author Bio

The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from... Read More

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Bean Sprout Namul [Vegan]

2-4

Dairy Free

Vegan

Bean sprout namul can be easily found during any season in any corner store or food market in Korea. Soybean sprouts, with their somewhat fibrous stems and pungent vegetal smell when raw, are less common than the mung bean sprout in many other Asian countries. In Korea, however, they have... Read More

Ingredients You Need for Bean Sprout Namul [Vegan]

Ingredients:

9 oz (250 g) soybean sprouts
1 tablespoon salt

For the Sauce:

1 tablespoon minced garlic
1 tablespoon minced scallion (spring onion)
1 teaspoon cheongjang (light Korean soy sauce)
1 teaspoon salt
2 tablespoons sesame oil

For the Garnish:

Pinch of Korean red chili threads (optional)
Sesame seeds (optional)

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How to Prepare Bean Sprout Namul [Vegan]

For the Bean Sprouts:

Remove any bruised or dirty parts of the bean sprouts, including all the stringy roots, with your hands or scissors. Quickly rinse the sprouts in cold water and transfer to a sieve. The bean sprouts will easily start to go bad after washing, so it’s best to use them as soon as possible.
In a large pot, combine 81/2 cups (68 fl oz/2 liters) water and the salt and bring to a boil. Add the bean sprouts, return to a boil, and boil for 2 minutes. Scoop the bean sprouts out of the water with a sieve and let cool to room temperature.

Make the Sauce:

In a large bowl, mix together the garlic, scallion, soy sauce, salt, and sesame oil.
Fold the bean sprouts into the sauce and lightly toss until evenly coated. Mound the bean sprouts on a flat plate or shallow bowl and garnish with the chili threads and sesame seeds, if desired.

Notes

Variations:

• For a spicy version, add 1 tablespoon gochugaru (red chili flakes) to the sauce.

• For a more refreshing taste, add 1 tablespoon rice vinegar and 1 teaspoon sugar to the sauce.

• For Mung Bean Sprout Namul, make this with mung bean sprouts instead of soybean sprouts, reducing the blanching time and making up for the lack of texture by adding blanched minari and julienned mild red peppers.