Namul dishes usually refer to steamed or stir-fried vegetables, and the soybean sprouts are quickly boiled and then stir-fried for just a bit. Here is a picture of the washed, untrimmed beansprouts.
Soybean Sprout Namul
- 2 cups organic soybean sprouts
- Olive oil
- Korean chili powder, to taste
- Black pepper, to taste
- 2 tsp sesame oil
- Wash the beansprouts and trim off the ends. (That’s the time-consuming part of this dish)
- Bring a pot of water to boil and add a little salt, add the beansprouts and boil them for 3 minutes.
- Spray a frying pan with vegetable oil and add the drained beansprouts and sauté for about 30 seconds.
- Add the chili powder and black pepper and stir well.
- Drizzle with a little sesame oil.
- Chill before serving.
You can make this dish as spicy or mild as you like. I usually adjust the spiciness depending on how hot the other dishes we are eating are.
Questions: Have you ever had beansprouts? If so, how were they prepared? Did you like them?