Modu Recipes

Okjubu's Sukjunamul Muchim

A super simple side dish that enhances crunchiness and adds umami with soup soy sauce and anchovy sauce.

🙋 Recommended for

  • ⭐ Those who have failed at blanching time and ended up with limp sprouts
  • ⭐ Those who want a clean, umami-packed side dish suitable for everyday eating

Ingredients needed 🛒4 servings

  • 1 pack mung bean sprouts
  • 1 tbsp soup soy sauce
  • 2 tbsp anchovy sauce
  • 1/2 tbsp minced garlic
  • some chopped green onion
  • some salt seasoning (or fine salt)
  • 1 tbsp sesame oil
  • some sesame seeds

Recipe 🍳

  1. Add mung bean sprouts to boiling water and leave them without stirring.
  2. When the water around the sprouts becomes clear-looking, immediately drain.
  3. Rinse the drained sprouts in cold water to preserve crunchiness, then squeeze out excess water.
  4. Put the sprouts in a bowl, add 1 tbsp soup soy sauce, and lightly coat them for color.
  5. Add 2 tbsp anchovy sauce, minced garlic, and chopped green onion; mix gently.
  6. Taste and if needed, add a pinch of salt seasoning or fine salt to adjust.
  7. Transfer a serving to a plate, then drizzle with sesame oil and sprinkle sesame seeds for a nutty finish.
  1. Briefly blanch mung bean sprouts in boiling water, immediately rinse in cold water, and squeeze dry.
  2. Mix with soup soy sauce, anchovy sauce, garlic, and green onion until seasoned.
  3. Adjust final salt, and right before eating, drizzle with sesame oil and sprinkle sesame seeds.

Cooking tips 💡

  • If you mix the sprouts with sesame oil in advance and store them, they may develop a stale smell over time, so it's best to add it only to the portion you'll eat right before serving.
  • Cooling the sprouts quickly in cold water prevents them from wilting from residual heat and keeps them crunchy.

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