Wednesday, 29 June 2011

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish



Assalamualaikum...

Kemalasan tahap gaban untuk meng'update' blog ni.. dah banyak sawang dah..

mood agak down sikit lately ni.. ditambah pulak dengan masalah baru yang ditimbulkan sang kancil saya tu.. hadoii.. kene repair lagi... banyak betul problem die kali ni... burn duit camtu saje2 aje.. frust betul..

ok la.. cerita kereta tu later.. la ni saya tempek resipi aje la ye.. Resipi as usual dari Maangchi. Dia ada invite saya untuk feature dalam website die as Korean Food Fan tapi saya tak reply lagi hehe.. sebabnye tak berapa pandai nak buat karangan dalam english hehe..

So kat bawah ni one of diorang punye side dish/banchan 반찬.. rasanya cam ala2 ipoh bean sprout tu pun ye jugak cuma takde letak soy sauce aje.. simple..


Recipe from Maangchi

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish

Ingredients (for 2-4 servings):
Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions:

  1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put them in a pot and add ½ cup water and ¼ ts salt.
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse in cold water, strain, and set aside.
  5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
  6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
  7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
  8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
  9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
  10. Mix well by hand.
  11. Transfer to a serving bowl and serve with rice.


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