Sukjunamul
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Sukjunamul properly refers to a seasoned banchan (side dish) made from mung bean sprouts in Korean cuisine. However, the sprouts themselves are also called sukjunamul in the Korean language. It is a common banchan, as well as a favorite ingredient of bokkeumbap (Korean fried rice).
After roots and the bean skin are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, soy sauce, chopped green onions, sesame seeds, pepper and minced garlic.
Mung bean sprouts are also a favorite ingredient in mandu (Korean dumplings).
[edit] Etymology
The dish is also sometimes called nokunamul because the sprout grows from noku (녹두, mung bean). It is said that the first two syllables of the name, sukju derived from Shin Suk-ju (신숙주 申叔舟), one of the prominent scholars to help the creation of Hangul but also betrayed his colleagues pledged for loyalty (later called Sayuksin) to be killed when Suyang Daegun usurped the throne from his nephew King Danjeong. People regarded Shin's behaviors unethical and immoral, so named the namul as sukjunamul because when making mandu, sukjunamul is smashed, they projected their feeling to it.[1]
[edit] See also
[edit] References
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