Sook Choo Na Mool

Sook Choo Na Mool Recipe - Korean Bean Sprout Salad

Region / culture: Korea | Preparation time: 10 minutes | Servings: 4

Introduction

Sook Choo Na Mool is a traditional Korean bean sprout salad that is both refreshing and flavorful. This dish is perfect for a light and healthy meal or as a side dish to complement a main course.

History

Sook Choo Na Mool has been a staple in Korean cuisine for centuries. It is a simple yet delicious dish that showcases the freshness of bean sprouts and the bold flavors of sesame seeds, soy sauce, and garlic.

Ingredients

0.25 cup of salad oil
2 tbsp of vinegar
2 tbsp of soy sauce
0.5 tsp of salt
0.5 tsp of pepper
0.25 cup of finely chopped scallions
0.25 cup of thinly sliced pimento
2 tbsp of ground sesame seeds
1 minced garlic clove
2 cups of bean sprouts

How to prepare

In a small bowl, combine the oil, vinegar, soy sauce, salt, pepper, scallions, pimento, sesame seeds, and garlic.
Place the bean sprouts in a large wooden salad bowl.
Pour the dressing over the bean sprouts and gently toss.
Chill the mixture for approximately one hour.
Serve on individual chilled salad plates.

Variations

Add thinly sliced cucumber or radish for extra crunch.
Top the salad with a sprinkle of toasted seaweed for a unique flavor.
Mix in some cooked shrimp or tofu for added protein.

Cooking Tips & Tricks

Be sure to rinse the bean sprouts thoroughly before using them in the salad to remove any dirt or impurities.

- Toasting the sesame seeds before grinding them will enhance their nutty flavor.

- For a more intense garlic flavor, you can add an extra clove of minced garlic to the dressing.

Serving Suggestions

Sook Choo Na Mool can be served as a side dish alongside grilled meats or fish. It can also be enjoyed on its own as a light and refreshing salad.

Cooking Techniques

The key to making a delicious Sook Choo Na Mool is to gently toss the bean sprouts with the dressing to ensure that each sprout is evenly coated.

Ingredient Substitutions

If you don't have pimento, you can substitute with red bell pepper. You can also use rice vinegar instead of regular vinegar for a slightly sweeter flavor.

Make Ahead Tips

You can prepare the dressing and bean sprouts ahead of time and store them separately in the refrigerator. Combine them just before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve Sook Choo Na Mool in individual chilled salad plates for an elegant presentation. Garnish with a sprinkle of sesame seeds or chopped scallions for added color and flavor.

Pairing Recommendations

This salad pairs well with grilled chicken, beef bulgogi, or tofu stir-fry. It also complements dishes with bold flavors such as kimchi or spicy Korean stews.

Storage and Reheating Instructions

Sook Choo Na Mool is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Sook Choo Na Mool contains approximately 150 calories.

Carbohydrates

Each serving of Sook Choo Na Mool contains approximately 8 grams of carbohydrates.

Fats

Each serving of Sook Choo Na Mool contains approximately 10 grams of fats.

Proteins

Each serving of Sook Choo Na Mool contains approximately 4 grams of proteins.

Vitamins and minerals

Sook Choo Na Mool is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as iron, magnesium, and potassium.

Alergens

This recipe contains soy and sesame seeds, which may be allergens for some individuals.

Summary

Sook Choo Na Mool is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Sook Choo Na Mool is a simple yet delicious Korean bean sprout salad that is packed with flavor and nutrients. It is a versatile dish that can be enjoyed on its own or as a side dish to complement a variety of main courses.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sook Choo Na Mool. It was many years ago, when I was just a young girl living in a small village in Korea. My grandmother, a wise and talented cook, sat me down one day and began to tell me the story of how she learned to make this traditional dish.

She explained that Sook Choo Na Mool was a special recipe that had been passed down through the generations in our family. It was a simple yet delicious dish made with bean sprouts, garlic, sesame oil, soy sauce, and a few other ingredients. My grandmother told me that she had learned how to make it from her own mother, who had learned it from her mother before her.

As she spoke, I could see the love and pride in her eyes as she talked about the tradition of cooking in our family. She told me that each ingredient had been carefully chosen for its flavor and nutritional value, and that the dish was meant to be shared with loved ones as a symbol of unity and togetherness.

After hearing the story, I watched intently as my grandmother demonstrated how to make Sook Choo Na Mool. She showed me how to wash and drain the bean sprouts, how to mince the garlic, and how to mix the ingredients together in just the right proportions. I listened carefully to her instructions, eager to learn the secrets of this beloved family recipe.

As I watched my grandmother cook, I could feel her passion and dedication to the craft. She moved with a grace and ease that only comes from years of experience in the kitchen. I could see the way she lovingly tended to each ingredient, treating them with care and respect as she prepared them for the dish.

After some time, the Sook Choo Na Mool was ready, and my grandmother invited me to taste it. As I took my first bite, I was transported to a world of flavors and aromas unlike anything I had ever experienced before. The dish was simple yet bursting with complexity, with each bite revealing a new layer of taste and texture.

From that moment on, I was hooked. I begged my grandmother to teach me how to make Sook Choo Na Mool, and she happily agreed. Over the years, I watched and learned as she cooked, absorbing every detail and technique with the utmost care and attention.

As I grew older, I began to experiment with the recipe, adding my own twists and variations to make it my own. I tried different seasonings, adjusted the cooking time, and even added some extra vegetables to the mix. Each time, I would proudly present my creations to my family, eager to hear their feedback and suggestions for improvement.

Now, many years later, I can confidently say that I have mastered the art of making Sook Choo Na Mool. I have made it countless times for family gatherings, special occasions, and just for myself when I crave a taste of home. And each time, as I take that first bite, I am filled with a sense of pride and nostalgia, remembering the day when my grandmother first shared this special recipe with me.

As I sit here now, reflecting on the journey that led me to become the cook I am today, I am grateful for the lessons and traditions that have been passed down through the generations. I am proud to carry on the legacy of my family's culinary heritage, and I know that as long as I continue to cook with love and dedication, the spirit of Sook Choo Na Mool will live on for generations to come.