Comments on: Seasoned Green Bean Sprouts (Sukju Namul Muchim in Korean)

By: Kat

Kat — Wed, 10 Jan 2007 11:59:45 +0000

I learn a lot of Japanese foods too while blogging, Sue. This namul looks like the kind that they sell at the Korean take-out place in Hawaii. I always order it.

By: Ellie

Ellie — Wed, 10 Jan 2007 13:03:55 +0000

This looks exactly like my ma’s cooking I love bean shoots (I always grab handfuls and eat them raw when she is making this), and I particularly love the muchim for bibimbap! Yummy!

By: Jennifer

Jennifer — Wed, 10 Jan 2007 14:30:29 +0000

You must have read my mind! I was just thinking of these bean sprouts, thanks for the recipe I’m going to make them soon.

I live in NYC so I’m very lucky to have access to korean supermarkets and restaurants. I love korean food! I have a question, how are seasoned sesame leaves made? I had some at my friend’s mom’s home over Christmas and simply loved them, so lightly fragrant and tasty. I saw that she marinated them in soy sauce and chili flakes but does it need anything else?

I’m so glad I found your blog!

By: simcooks

simcooks — Thu, 11 Jan 2007 03:45:16 +0000

I like the crunchy texture of these green bean sprouts. When I buy roasted duck from the deli and have leftover duck, I’ll cut the duck into smaller pieces and stir fry them with these bean sprouts and create a new dish! I also like these bean sprouts stir fried with green onions!

By: Pepy

Pepy — Thu, 11 Jan 2007 05:53:31 +0000

It’s looked like my cooking style, stir fry bean sprouts and tofu. Just add sliced green onion and a bit sweet soy sauce

By: sue

sue — Thu, 11 Jan 2007 11:31:49 +0000

Kat, You must like it too. They are quite nice. I didn’t expect I would like it.

Ellie, Do raw bean sprouts taste good? They seem a bit bitter for me. I haven’t made bibimbap with this, but I am sure that it goes well with it. Totally!!

Jennifer, I think it will need more than soy sauce and chili flakes. I don’t have a recipe yet, but just give me some time, it will be on this blog soon, good suggestion though.

Simcooks, I like its crunchy taste too. It goes well with a lot of ingredients, very practical veggie indeed.

Pepy, that sounds interesting. I might try it.

By: beloved

beloved — Thu, 11 Jan 2007 16:24:23 +0000

When I first moved to the U.S. with my husband, I could only get this kind of sprout (no 공나물) but I had no idea how to cook them (I was even bad at cooking 공나물 at that time) and when I tried a few times, my husband asked me not to make them anymore (that’s how bad they were). ㅋㅋㅋ I’m going to put your recipe to the test, make them again and see what he says. I bet he’s going to like them! Thanks for the recipe. I have to drive a 1/2 an hour to get soybean sprouts but this kind are readily available.

By: sue

sue — Fri, 12 Jan 2007 09:47:45 +0000

I really hope it works out well for you.
Then you and I both get a point.

By: Gil

Gil — Sat, 13 Jan 2007 02:15:24 +0000

What is the difference between Namul and Ban Chan?

By: sue

sue — Sat, 13 Jan 2007 04:58:55 +0000

Gil, namul is edible wild vegetables and banchan is general side dishes.

By: Wayne

Wayne — Mon, 09 Jun 2008 00:37:29 +0000

I sent some time in Korean and after a night of drinking, I would stop by this vender along the street frying up something in a large frying pan. It tasted like hambuger in dough and it was non shpae. they would fry up about a half dozen of these at a time. Can you help me identy this food and get me the reciep. Thanks