mung bean sprouts

The ones with white stem, yellow head, and gray tail. The ones with a white stem and yellow head. The ones with white stem without head or tail. They're all seasoned mung bean sprouts, but all different 'a certain one'. Trimming off the tails and heads of the mung bean sprouts at the kitchen sink, I thought.

A certain dish on a table must have gone through many different choices. I haven't counted it properly, but it's not so simple, briefly thinking of the cooking process. Preparing the ingredients, sauce, tools, timing, plates to present them... In the end, a dish is an outcome of many choices made by the cook.

I trim off the heads and tails because I want to eat 'seasoned mung bean sprouts that are crunchy and clean.' To me, the texture of pointy tails is annoying, and its color is grayish. The texture of heads is the opposite of crunchiness. It takes time, and I get a stiff neck, but I try to trim them off. However, when I'm too tired or don't have enough time because of other dishes, I trim off only the ones with long tails. Sometimes I leave the soft and bright-yellow heads.

The way I prepare mung bean sprouts can save me time or give me a different taste. Besides the seasoned mung bean sprouts, whatever simple dish it is, there must be many choices made behind the scene.

I'm introducing how to make the seasoned mung bean sprouts crunchy and clean, but I wonder what kind of it the readers will have on their table.

Trim off the heads and tails of mung bean sprouts. Lightly wash them. Boil water, pour the mung bean sprouts for 2 minutes, and quickly rinse them in cold water.
In a bowl, pour mung bean sprouts, minced garlic, chopped spring onion, and salt and mix them. Add sesame oil and sesame, and mix them.
4 servings

500 g  mung bean sprouts
½ tsp.  minced garlic
1 Tbsp.  chopped spring onion
1 tsp.  roasted salt
1 tsp.  sesame oil
½ Tbsp.  roasted sesame

1. Prepare ingredients

2. Season

* note



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