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Korean

Sukju-Namul — Mung Bean Sprout Banchan (숙주나물)

Sukju-namul (숙주나물) uses mung bean sprouts (Vigna radiata, 녹두 나물) — the thin, white-stemmed sprouts with yellow-green heads — blanched and dressed with sesame oil, garlic, and ganjang. Distinct from kongnamul (soybean sprouts), sukju are more delicate, more rapidly cooked, and produce a lighter, cleaner-flavoured namul. The name sukju derives from a Joseon-era scholar (申叔舟, Sin Suk-ju) whose perceived political inconsistency was compared to the mung sprout's rapid wilting — the name is both food reference and historical commentary. Cooking time is critical: 1 minute in boiling water for soft; 30 seconds for crunch.

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ServesFour portions (as banchan)
Within reach0of 2 in Surrey

Two not yet within reach.

How the 2 are reached
Not yet within reach
2 · mung bean sprouts (숙주나물), ganjang (Korean soy sauce)
Cook
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I

The Market List

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300 g
mung bean sprouts (숙주나물)
thin white-stemmed, yellow-green heads; not soybean sprouts
Not yet within reach of Surrey · each reach is counted
For the dressing
1 tbsp
sesame oil
Your own market
1 tsp
ganjang (Korean soy sauce)
Not yet within reach of Surrey · each reach is counted
1 clove
garlic
finely grated or minced
Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

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II

The Method

1
Bring a large pot of water to a full rolling boil. If removing root tails — which improves both aesthetics and textural consistency — do so now, before blanching. Add the mung bean sprouts and blanch for 30 seconds for crisp-tender, or 60 seconds for soft. Do not exceed 60 seconds: mung sprouts are significantly more delicate than soybean sprouts, and overcooking produces mush. The sprouts are ready when they have turned just translucent at the stem and yield very slightly to a fingernail.
2
Transfer immediately to a bowl of ice water and hold for 20 seconds — mung sprouts retain residual heat and continue cooking for approximately 30 seconds after removal from the pot, and the ice shock arrests this carry-over before the texture is lost. The sprouts are sufficiently chilled when they feel cold and firm throughout.
3
Drain the sprouts and press them firmly in a clean cloth or between cupped hands, removing as much water as possible — mung sprouts release significant water, and insufficient draining dilutes the dressing rather than the sprouts absorbing it. The sprouts are ready when no further water runs from the mass when pressed.
4
In a bowl, combine the drained sprouts with the sesame oil, ganjang, and garlic. Toss gently but thoroughly — aggressive handling crushes the softened stems and produces a broken, waterlogged tangle instead of distinct, lightly coated sprouts. The dressing is intentionally minimal — mung sprouts carry a delicate flavour that a heavier hand overwhelms. The finished namul should smell clean and faintly nutty, with the garlic present but not dominant.
5
Serve at room temperature as part of a banchan spread, or refrigerate and serve cold. Taste before serving: the seasoning should read as a light accent, not a coating. Adjust ganjang by drops, not spoonfuls.
III

Quality Hierarchy

01
Reserve — Freshly home-sprouted mung beans (Vigna radiata), harvested at the precise stage when stems are firm and heads still yellow-green; dressed with cold-pressed sesame oil and aged artisan ganjang.
02
Estate — Market-bought mung bean sprouts purchased on the day of use, selected for firm, white stems and tight heads; good-quality toasted sesame oil.
03
Market — Supermarket mung bean sprouts used within one to two days of purchase; standard Korean or Japanese sesame oil; commercial ganjang.
04
House — Any fresh mung bean sprout available locally, cooked to the correct time — the technique is primary; even modest sprouts yield an acceptable namul if the blanching window is respected.
IV

Sensory Tests

◇Touch. Stem yields very slightly to a fingernail but does not collapse — translucent at the centre, not glassy or limp.
◇Touch. After ice shock, the sprout mass feels uniformly cold and firm when pressed in the palm.
◇Sight. After draining and pressing, no water pools beneath the sprouts when they sit in the bowl.
◇Smell. The dressed namul carries a clean, faintly nutty sesame note with no raw-water or overcooked-vegetable smell.
◇Where it lives or dies. The dish lives or dies at the blanching step: 30 seconds yields a clean, crisp namul; anything beyond 60 seconds produces mush that no dressing can recover.
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VI

What to Pour

Pouring for Singapore ·

Barley tea (보리차, boricha) served cold is the natural companion within a Korean meal spread, reinforcing the dish's palate-cleansing function. Where an alcoholic pairing is required, a light, unfiltered makgeolli — low in alcohol, faintly effervescent — matches the delicacy of the namul without overwhelming it.

The whole pairing
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The working kitchen
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