Korean Style seasoned Mung Bean Sprouts / Sukju Namal

Recently, the husband and me had a good ramen session at one of the outlet at Suntec. There was only one reason and one compelling thought in my mind when leading him to dine there. It was the Korean style Sukju Namal (seasoned mung bean sprouts) that I have been thinking about. It was served in a jar, free for consumption, like an appetizer. It is simply very addictive munching an chatting. It was a simple yet mind-blowing appetizer that tickled and made the taste buds happy!  And so, I decided to do up the same dish at home. 

Ingredients:

- mung beans sprouts (washed)

- 1 tsp sesame oil

- 1 tsp light soya sauce 

- roasted black sesame (I added white ones too)

- salt

- bowl of ice water 

Steps:

1. Boil a pot of salt water and toss the mung bean sprouts when the water comes to a boil for 8 mins. While cooking, prepare a bowl of water with ice cubes. Set aside. 

2. Scoop the mung beans sprouts and submerge totally into the ice water. This is to stop the cooking process totally. 

3. Drain and towel dry the sprouts after 2 mins. Set aside in a tossing bowl. 

4. Sprinkle some salt and 1 tsp of sesame oil and 1 tsp of light soya sauce and mix well. 

5. Mixed in the roasted black (and white) sesame and continue to mix well. 

6. Transfer to a serving bowl and you are ready to munch!

I did this again some days after and decided to store the sprouts in jars and refrigerate them. Anytime I feel like munching, I will just open a jar and make myself happy.  

Happy mixing!

Happy mum