This bean sprout namul recipe is incredibly easy, made by simply microwaving and mixing. The crispy texture is addictive! By coating the sprouts with sesame oil first before seasoning, moisture is released less, and the delicious texture is maintained for a long time. Try this exquisite side dish that you won't be able to stop eating!
Ingredients
Main Ingredients (2 servings)
- 1 bag Bean Sprouts
- 1 sheet Roasted Seaweed
Seasonings
- 1 tbsp Sesame Oil
- Approx. 1/3 tsp Salt
- 1 tsp White Sesame Seeds
- Approx. 1 tsp Soy Sauce
Steps
- Lightly rinse 1 bag of bean sprouts, leaving them wet.
- Place the bean sprouts in a microwave-safe container, cover with plastic wrap, and microwave. (Key Tip!) Instead of boiling, microwaving with residual water will maintain their crispiness.
- Lightly drain the moisture released from the microwaved bean sprouts and transfer them to a bowl. (Key Tip!) Over-squeezing the bean sprouts will lose their crispiness, so only drain lightly.
- Add 1 tbsp of sesame oil to the bean sprouts in the bowl and mix to coat them thoroughly. (Key Tip!) Coating with sesame oil first prevents moisture from being released when adding salt later.
- Add approx. 1/3 tsp salt and 1 tsp white sesame seeds to the sesame oil-coated bean sprouts and mix. (Key Tip!) Rubbing the sesame seeds between your fingers before adding them releases their aroma and absorbs excess moisture.
- (Optional) Finely tear 1 sheet of roasted seaweed.
- Add approx. 1 tsp soy sauce to the torn seaweed and let the seaweed soak up the flavor thoroughly. (Key Tip!) Pouring soy sauce directly onto the bean sprouts will make them soggy. By letting the seaweed absorb it first, you can enhance the flavor while maintaining the sprouts' texture.
- Add the seasoned seaweed to the bean sprout namul and toss to combine.
- Plate and serve. If desired, add grated garlic or other seasonings to taste.
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