Mu Namul (v) Recipe

Rinse the mung bean sprouts under cold running water, removing any brown roots or damaged stems. Drain well.

Bring 2 liters (about 8 cups) of water to a rolling boil in a large pot. Add 1 tsp salt to the water.

Add the rinsed bean sprouts to the boiling water and blanch for 1 to 1½ minutes just until they turn bright and slightly tender but still have a crisp bite.

Immediately drain the sprouts in a colander and transfer them to a large bowl filled with ice water (or run under cold water) to stop the cooking and preserve crunch. Let cool for 1–2 minutes.

Drain thoroughly, then gently squeeze the bean sprouts in small batches with clean hands or a kitchen towel to remove excess water. Do not over-squeeze; leave some moisture for seasoning to adhere.

In a small bowl, combine 1½ tbs sesame oil, 1 tbs light soy sauce, 1 tsp minced garlic, 1 tbsp finely sliced green onion, 1 tsp toasted sesame seeds, ½ tsp salt, and ¼ tsp ground black pepper. Stir to make a uniform dressing.

Place the drained bean sprouts in a mixing bowl. Pour the seasoning over the sprouts.

Using chopsticks or tongs, gently toss and fold the sprouts with the seasoning for 30–45 seconds until evenly coated. Taste and adjust seasoning: add a pinch more salt or ½ tsp soy sauce if needed.

If using, mix in thinly sliced red chili for heat and drizzle an extra ½ tsp sesame oil for aroma. Toss once more to combine.

Transfer Mu Namul to a serving plate. Sprinkle a few extra toasted sesame seeds and a few green onion slices on top as a finishing touch.

Serving suggestion

Serve Mu Namul at room temperature or chilled as a banchan (Korean side dish). It pairs well with rice, grilled meats, or as part of a bibimbap bowl. Leftovers keep in an airtight container in the refrigerator for 1–2 days; toss lightly before serving to redistribute dressing.