In part two of this week's banchan series, I present to you sukjunamul (sook-joo-nah-muhl), aka mung bean sprouts. This is a banchan you see all the time at restaurants, whether as a side dish or as an ingredient in bibimbap.
And it's dead simple to make. Boil the mung bean sprouts, drain the excess water, and toss with a few ingredients to make the mild, nutty flavor of the sprouts shine.
This time, I used a recipe from Maangchi, Internet Queen of Korean cooking. The last time I checked, she was in her fifties, though she doesn't look a day over forty. Check out her recipe page for both written instructions and a video. You can see I adapted her recipe by using only sprouts and leaving out the cucumber.
P.S. I can see by my photos that I need to go shop for new props.
P.P.S. My new favorite food? Raw, young mung bean sprouts, barely cracked.
