Comments on: Sukju Namul (Seasoned Mung Bean Sprouts)

By: Food lover

Food lover — Fri, 30 Aug 2024 01:59:12 +0000

This stir-fried bean sprouts is worth trying as it adds some creative spices to make an otherwise simple dish more rich and varied.

By: Linda P

Linda P — Fri, 26 Mar 2021 11:11:34 +0000

This is the recipe I was looking for! It captures the flavor of the Korean plate lunch banchan here in Hawaii. Delicious and simple. I’ll be making it again and again.

By: Nanci Pierce

Nanci Pierce — Fri, 08 Jan 2021 16:26:55 +0000

Your Sukju Namul was so delicious and easy to make! Your website is my go-to for Korean cooking – thank YOU so much for sharing your wonderful recipes!
P.S. Do you have a cookbook published?

By: valerie cote

valerie cote — Sun, 31 May 2020 00:10:03 +0000

To salty! cut salt in half!

By: Hyosun

Hyosun — Thu, 08 Aug 2019 04:07:19 +0000

In reply to Susan. Up to 3 to 4 days.

By: Susan

Susan — Fri, 02 Aug 2019 14:04:36 +0000

How long can these be kept in the fridge or and I freeze them. I have an abundance now and I would love to serve them for my mom’s birthday.

By: Richie Hariuchi

Richie Hariuchi — Wed, 22 Aug 2018 01:46:34 +0000

Awesome!!

By: Hyosun

Hyosun — Thu, 18 May 2017 01:47:11 +0000

In reply to Julie. Yes, it will be fine the day prior to, not too far in advance.

By: Hyosun

Hyosun — Thu, 18 May 2017 01:17:11 +0000

In reply to Steph. Yes, it will be okay for a couple of days, but not too much longer. Enjoy!

By: Steph

Steph — Tue, 16 May 2017 14:55:12 +0000

Can I make a big batch of this that’s good for a couple days and put it in the fridge? Or it should be eaten right away after making it? Thank you.