Soya beansprout namul

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The delicate spiciness of the red chilli and nutty flavour of the sesame oil creates a tantalizing and crunchy dish. Crispy soya beansprouts can be replaced with mung beansprouts.


  • 300 g/10 oz/generous 1 cup soya beansprouts
  • 60


  1. Wash the soya beansprouts, and trim the tail ends. Cover them with a light sprinkling of salt, and leave to stand for 10 minutes.
  2. Bring a pan of water to the boil, and add the beansprouts. Cover and boil for 3 minutes, then drain.
  3. Place a frying pan or wok over medium heat and add the vegetable oil. Add the soya beansprouts, and Sauté gently for 30 se