The humble turnip is another gem of the Fall season. It is hearty, inexpensive and very nutritious. Unfortunately it has almost fallen into obscurity here in America.
Many people have never eaten turnips, and that really is a shame.
They are full of vitamins, especially vitamin C which is hard to come by in the fall if you eat seasonally; and can be prepared many different ways.
This simple and delicious Japanese dish is one of the more unique preparations of turnips I have found. I plan to make it as soon as I can get my hands on the ingredients.
안녕하세요(Anyeonghaseyo) everyone! Today I am sharing a traditional Korean 반찬 (Banchan), or side dish.
It is savory, crisp and delicious. I tend to make it in relatively large batches and include it in lunches and dinners over a few days.
This dish is pretty filling while having relatively few calories, and is a good way to incorporate bean sprouts into your diet if you’re unfamiliar with them.
숙주나물 (Sukjunamul) Korean Bean Sprout Side Dish
- Washed Mung Bean Sprouts with Roots Removed
- Chopped Green Onion
- Toasted Sesame Seeds
For Dressing (In Proportion):
- 1 tsp Korean Soy Sauce (Others can be substituted, but they will have a slightly different flavor)
- 1/2 tsp Sesame Oil
- 1 minced Garlic Clove
- 1 pinch Sugar
- Blanch bean sprouts in boiling water for no more than 30 seconds.
- Remove and immediately rinse with cold water until they are chilled. An ice bath works well for this.
- Drain the sprouts well.
- Combine the soy sauce, sesame oil, garlic and sugar in a bowl.
- Combine the green onions with the sprouts.
- Pour on the dressing and mix well.
- Top with sesame seeds.
A pinch of 고추가루 (Gochugaru) Korean red pepper flakes can add a lovely kick to this dish.
Also remember that the dressing is listed in proportions, and any size batch can be prepared from these proportions.
Recipe is adapted from MM’s Kitchen Bites.
First image is from MM’s Kitchen Bites second image was found on Google.