Kim Dae-seok's Steamed Mung Bean Sprout Namul
Steamed with a small amount of water and cooled naturally in the air for a crisp, well-seasoned side dish
Ingredients needed 4 servings
Recipe
Cooking tips
- Steaming mung bean sprouts with a small amount of water instead of boiling preserves their crisp texture by minimizing moisture absorption.
- Always cool steamed mung bean sprouts by spreading them out in the air—never plunge them into cold water, or they’ll become soggy.
- Season the sprouts only after they are fully cooled to prevent excess moisture from developing during mixing.
Recommended for
- Beginners who have failed before when making mung bean sprouts because the dish turned watery, bitter, or bland.
- Those seeking a new cooking method that highlights the natural crisp bite of vegetables without boiling.
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