2 makes
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Sukjunamul-muchim 숙주나물무침
4 serving
A simple Korean banchan. {Editor's note: Kongnamul-muchim is pretty much identical to this dish, but made with kongnamul. Does it deserve a separate entry?}
Ingredients
Instructions
Instructions
3 minutes
1.
1.
Blanch sprouts.
3 minutes
2.
2.
Submerge the sprouts in a bowl of water and agitate to detach the skins from the sprouts. Remove the skins and drain the sprouts thoroughly. Squeeze them to remove as much water as possible.
1 minute
3.
3.
Combine all ingredients in a large bowl. Gently toss to incorporate.
Rekamanon,
1RCP
- May 19, 2022
Made a half batch of this to use up some remaining sprouts. This is quick to make, and has a (comparatively) mild flavor. I had it as a side to jjolmyeon, which itself as a cold dish probably wasn't the best accompaniment. I think sukjunamul-muchim would go very well with a heavier, hot dish.