Kim Dae-seok's Steamed Mung Bean Sprout Namul

Name: Kim Dae-seok's Steamed Mung Bean Sprout Namul
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: mung bean sprouts 500g; Thinly sliced carrot 25g; Boiling water 2 cups (based on paper cup, about 360ml); Minced green chili equivalent to 1 medium chili; Seasoned garlic 1/2 tablespoon (9g); Soy sauce 1 tablespoon (9g); Hanchosalt 1/4 tablespoon (3g, can be substituted with taste salt); Sesame oil 1 tablespoon (6g); Toasted sesame seeds 1 tablespoon (5g)

Steamed with a small amount of water and cooled naturally in the air for a crisp, well-seasoned side dish

10 min Difficulty Easy side dish

Main ingredients

mung bean sproutsCarrotGreen chiliSoy sauceSesame oil

Ingredients needed 4 servings

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mung bean sprouts Carrot Green chili Soy sauce Sesame oil

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mung bean sprouts 500g

Thinly sliced carrot 25g

Boiling water 2 cups (based on paper cup, about 360ml)

Minced green chili equivalent to 1 medium chili

Seasoned garlic 1/2 tablespoon (9g)

Soy sauce 1 tablespoon (9g)

Hanchosalt 1/4 tablespoon (3g, can be substituted with taste salt)

Sesame oil 1 tablespoon (6g)

Toasted sesame seeds 1 tablespoon (5g)

Recipe

Wash 500g of mung bean sprouts thoroughly 3-4 times under cold water, then drain well using a colander.
Pour 2 cups of boiling water into a pot, turn the heat to medium, and once it starts to boil, add the prepared mung bean sprouts and 25g of sliced carrot.
Cover the pot tightly and steam for exactly 3 minutes.
Remove the steamed sprouts and spread them evenly on a wide colander or sieve to cool naturally in the air—do not rinse with cold water.
Transfer the cooled mung bean sprouts to a round bowl, add minced green chili, 1/2 tablespoon of seasoned garlic, 1 tablespoon of soy sauce, and 1/4 tablespoon of hanchosalt. Mix gently and lightly toss.
Once the seasoning is balanced, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, mixing lightly to evenly coat with a rich, nutty aroma.

Place washed mung bean sprouts and sliced carrot on top of 2 cups of boiling water, cover the pot completely, and steam over medium heat for 3 minutes.
After steaming, do not rinse the sprouts in cold water—instead, spread them out on a wide, well-ventilated colander to cool naturally.
Mix minced green chili, garlic, soy sauce, and salt together, then gently toss with the sprouts. Finish by adding sesame oil and sesame seeds for a rich, savory touch.

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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