숙주나물 원리
Bean Sprout Namul
Blanch for 30–60 seconds maximum, then cold water shock and firm squeeze. Mung bean sprouts lose their snap faster than soybean sprouts — 90 seconds is already too long.
Bean sprouts (sukju namul, mung bean variety) need only 30–60 seconds of blanching — far less than kongnamul. Shock immediately in cold water and squeeze firmly to remove all moisture before seasoning, or the water will dilute the dressing.
응용 예시
Once you know this: Any tender sprout (alfalfa, radish sprouts, pea shoots) + blanch max 30 sec + cold shock + sesame oil + garlic → Korean sprout namul. Mung bean sprouts are the most time-sensitive namul — the same 30-second rule applies to most delicate sprouts.
핵심 요소
핵심 원리
Blanch for 30-60 seconds + immediately cool in ice water + squeeze out excess moisture = perfectly crisp bean sprouts.
핵심 단계
- 1Add the bean sprouts to boiling salted water and blanch for 30-60 seconds.
- 2Rinse immediately with cold water using a sieve.
- 3Squeeze tightly with your hands to remove all excess moisture.
- 4Ingredients for Korean radish kimchi: salt, garlic, sesame oil, and sesame seeds.
초기 세팅
Make sure the water is boiling vigorously before adding the bean sprouts to maintain a consistent temperature.
숙성 시간
30-60 seconds (much shorter than cooking mung bean sprouts).
주 양념
Ingredients: 0.5 tons of salt, 0.5 tons of garlic, 1 tablespoon of sesame oil, and 1 teaspoon of sesame seeds.
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음식 예시
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