Ttukdak Hyung's Restaurant-Style Soybean Sprout Muchim

Name: Ttukdak Hyung's Restaurant-Style Soybean Sprout Muchim
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 bag soybean sprouts; a little garlic chives; all-purpose side dish seasoning sauce

A beloved Korean side dish made by gently mixing blanched soybean sprouts with fragrant garlic chives and an umami-packed all-purpose seasoning sauce.

10 min Difficulty Very easy side dish

Main ingredients

soybean sproutsgarlic chives

Ingredients needed 2 servings

1 bag soybean sprouts

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soybean sprouts garlic chives

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This Man's Cook's Universal Seasoning Powder Bean Sprout Salad

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a little garlic chives

all-purpose side dish seasoning sauce

Recipe

Add the soybean sprouts to boiling water.
Blanch lightly to keep them crisp.
Rinse in cold water.
Drain thoroughly.
Cut the garlic chives into short lengths similar to the soybean sprouts.
In a bowl, combine the blanched soybean sprouts, cut garlic chives, and an appropriate amount of the all-purpose side dish seasoning sauce.
Gently mix with your fingertips so the sprouts don't get crushed.
Once the garlic chives wilt slightly, it's done.

Blanch the soybean sprouts, rinse in cold water, and drain.
In a bowl, add the soybean sprouts, cut garlic chives, and all-purpose seasoning sauce.
Gently toss by hand to season, then serve.

Cooking tips

Adding a little garlic chives to soybean sprout muchim not only enhances the fragrance but also adds color, making it much more appetizing.
When mixing, add the seasoning sauce little by little while tasting to avoid over-salting and achieve the perfect balance.

Recommended for

Those who want to perfectly master the golden seasoning ratio for soybean sprout muchim, which often fails with every attempt.
Those who crave the appetite-stimulating red soybean sprout muchim served at barbecue or home-style meal restaurants.
Those who want to toss it into a bibimbap bowl with other side dishes and mix it all up.

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Steamed bean sprouts for exactly 6 minutes, then cooled in cold water to preserve crispness, enhanced with a deep umami flavor from anchovy sauce—this is a premium bean sprout side dish.

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