All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
My husband I know a chef who once told us - after couple of days of over indulging - that some days are for vegetables. It is totally true. And when I have a hankering for a light, healthy dish, I make this version of beansprout muchim. Bean sprouts have always been one of my favorites. It adds a light flavor to soups, stir-fries nicely, and makes a beautiful muchim that you can have on its own or with bibimbap alongside gochujang and sesame oil. What makes it even better is that it takes about the time of boiling water to make this dish - making it a perfect choice for when all you want is a reboot and relax.
TIME 5 minutes
YIELD Side dish for 2, light lunch for 1
INGREDIENTS
- 300g bean sprouts
- 1 small carrot, cut into thin slices
- 1/2 teaspoon minced garlic
- 1 tablespoon infrared roasted sesame oil
- 1 tablespoon infrared roasted sesame seeds
- 1 teaspoon cheongjang soy sauce
INSTRUCTIONS
- Boil a pot of water and blanch bean sprouts and carrots for 2-3 minutes. You want it to be softened slightly, still with a bite. Rinse with cold water to stop the cooking process, drain, and set aside.
- In a mixing bowl, add minced garlic, sesame oil and cheongjang soy sauce.
- Add bean sprouts and carrots in and toss. You can serve it immediately or keep it in fridge and serve it cold.
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