Sukjunamul

Infobox Korean name

---

caption=
hangul=숙주나물 / 녹두나물
rr=sukju namul / nokdu namul
mr=sukchu namul /noktu namul

"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).

Etymology

The dish is also sometimes called "nokdunamul" because the sprout grows from "nokdu" (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. [ [http://100.empas.com/dicsearch/pentry.html?s=K&i=243715&v=44 엠파스 백과사전 ] ]

ee also

* Kongnamul
* Banchan
* Edamame

References