{"id":13362,"date":"2013-02-25T22:33:42","date_gmt":"2013-02-25T21:33:42","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=13362"},"modified":"2014-09-15T22:44:31","modified_gmt":"2014-09-15T20:44:31","slug":"korean-mung-bean-sprouts-salad-nokdu-namul","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=13362","title":{"rendered":"Korean Mung Bean Sprouts Salad (Nokdu Namul)"},"content":{"rendered":"

\"koreansprouts_p\"<\/p>\n

I’m starting to wonder how far will go my obsession with sesame seeds. A jar with roasted sesame seeds is placed just next to the salt container, at the stretch of my hand, so it proves how much I like it and how frequently I use it. Actually, every time I prepare an Asian (or even vaguely Asian) meal, my first reflex now is to sprinkle it with sesame seeds and I never regret my gesture (although I do manage sometimes to resist the temptation). As for the sesame oil, a small teaspoon stirred just before serving adds a deep, nutty flavour I find more and more addictive too.<\/p>\n

This salad, found in\u00a0Growing Up in a Korean Kitchen: a Cookbook by Hi Soo Shin Hepinstall<\/a>\u00a0owes everything to sesame oil and seeds. For me it was was also a interesting new way to consider mung bean sprouts I regularly add to stir-fried meats, rice or noodles. Even though the dressing is light, the tiny amount of powerful sesame oil\u00a0transforms it into an interesting, fragrant side-dish.\u00a0The addition of sesame seeds, as always, gives a pleasant crunchy note.<\/p>\n

I have scaled down the original recipe to two serving and used European chives instead of spring onions I didn’t have. I have also change the name from “seasoned mung bean sprouts” to a “salad” because I have it cold and treat it as a salad.<\/p>\n

TIP: If you have never used sesame oil, I advise buying it in a Japanese or Korean shop (or maybe simply Asian). The only time I bought a bottle of good quality, cold-pressed organic sesame oil made in Europe I discovered something I dislike so much I still wonder how to use it (and it wasn’t rancid). I think Asian sesame oil is made from roasted, not raw, sesame seeds.<\/p>\n

This salad is apparently served both at room temperature and very cold. I prefer it cold, so I have quickly rinsed the blanched sprouts in very cold water. If you want to serve it at room temperature, skip this step.<\/p>\n

Preparation: 15 minutes<\/em><\/p>\n

Ingredients (serves two):<\/em><\/p>\n

150 g\/about 5 oz mung bean sprouts<\/em><\/p>\n

1 teaspoon soy sauce (or more if you use low-sodium soy sauce)<\/em><\/p>\n

1 teaspoon rice vinegar<\/em><\/p>\n

1 teaspoon sesame oil<\/em><\/p>\n

1 small clove garlic<\/em><\/p>\n

(salt)<\/em><\/p>\n

ground pepper<\/em><\/p>\n

1 green onion (the lighter part only); I have used European chives instead<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

Blanch the mung bean sprouts in boiling water for a minute.<\/p>\n

Quickly drain and, if you wish to serve the salad very cold, rinse it with very cold water.<\/p>\n

Drain once more.<\/p>\n

Crush the garlic and chop it finely.<\/p>\n

Mix it with the soy sauce, the vinegar, the sesame oil, the ground pepper and the salt (if you need it).<\/p>\n

Put the sprouts in a big bowl and combine with the dressing.<\/p>\n

Chop the green onion or the chives.<\/p>\n

Transfer the sprouts to a serving bowl.<\/p>\n

Sprinkle with sesame seeds and green onion\/chives.<\/p>\n

This salad can be served very cold or at room temperature (I have preferred it cold).<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m starting to wonder how far will go my obsession with sesame seeds. A jar with roasted sesame seeds is placed just next to the…<\/p>\n","protected":false},"author":1,"featured_media":13372,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,125,183,133,18],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/13362"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13362"}],"version-history":[{"count":20,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/13362\/revisions"}],"predecessor-version":[{"id":16826,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/13362\/revisions\/16826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/13372"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}