Holiday Ayo - Sukju Namul is a Korean side dish made from blanched mung bean sprouts that are seasoned with various ingredients such as soy sauce, sesame oil, garlic, and green onions. It is typically served as a banchan, which is a small side dish that is served as part of a Korean meal.

To make Sukju Namul, the mung bean sprouts are first washed and trimmed, then blanched briefly in boiling water until they are just cooked but still retain their crunchiness. The blanched sprouts are then rinsed in cold water and drained before being mixed with the seasoning ingredients.

Sukju Namul is a healthy and nutritious dish that is low in calories and high in protein, fiber, and vitamins. It is also a popular vegetarian and vegan dish that can be enjoyed as a snack or as part of a larger Korean meal.

Source : www.maangchi.com

Here is a simple recipe for Sukju Namul:

Ingredients:

- 1 lb mung bean sprouts

- 1 tablespoon soy sauce

- 1 tablespoon sesame oil

- 1 teaspoon minced garlic

- 1 teaspoon sugar

- 1 green onion, thinly sliced

- 1 teaspoon toasted sesame seeds (optional)

Instructions:

- Rinse the mung bean sprouts thoroughly in cold water and remove any brown or wilted sprouts.

- Bring a large pot of water to a boil and blanch the sprouts for 1-2 minutes, until they are just cooked but still retain their crunchiness.

- Drain the sprouts and immediately rinse them in cold water to stop the cooking process.

- Squeeze out any excess water from the sprouts and transfer them to a mixing bowl.

- Add the soy sauce, sesame oil, minced garlic, sugar, and thinly sliced green onion to the bowl.

- Mix all the ingredients together until the sprouts are evenly coated with the seasoning.

- Garnish with toasted sesame seeds (optional) and serve as a side dish with rice and other Korean dishes.

Enjoy your delicious and healthy Sukju Namul!