Yoon Yi-ryeon's White Soybean Sprout Muchim

Name: Yoon Yi-ryeon's White Soybean Sprout Muchim
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g soybean sprouts; sesame oil (for coating, as needed); a little water (for steaming); 0.6–0.7 tbsp seasoned salt; sesame seeds (for garnish, as needed)

A mild, clean-tasting muchim made by lightly coating soybean sprouts in sesame oil, steaming them, and seasoning only with seasoned salt.

15 min Difficulty Easy side dish

Main ingredients

soybean sproutssesame oilseasoned saltsesame seeds

Ingredients needed 4 servings

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soybean sprouts sesame oil seasoned salt sesame seeds

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500g soybean sprouts

sesame oil (for coating, as needed)

a little water (for steaming)

0.6–0.7 tbsp seasoned salt

sesame seeds (for garnish, as needed)

Recipe

Wash the soybean sprouts thoroughly.
Add sesame oil to a pan and gently stir-fry the soybean sprouts to coat them.
Once the sprouts have wilted slightly, make a well in the center, add a little water, cover, and steam.
When steam rises from the sprouts, turn off the heat and remove the lid.
Spread the sprouts out wide and let them cool completely.
Once completely cooled, season with seasoned salt and sprinkle with sesame seeds.

Stir-fry soybean sprouts in sesame oil to coat, then add a little water and steam.
When steam rises, turn off the heat, spread them out, and let cool completely.
Add seasoned salt and sesame seeds to the cooled sprouts and mix.

Cooking tips

Lightly stir-frying soybean sprouts in sesame oil to coat them helps retain moisture and keeps them crunchy when mixed.
Be sure to let the sprouts cool completely before seasoning, or they will become soft.