Sukju Jangajji

Sukju Jangajji is a delightful Korean side dish made from seasoned mung bean sprouts, offering a refreshing crunch and a burst of flavor in every bite. This paleo-friendly version is easy to prepare and perfect for enhancing any meal or enjoyed on its own.

Ingredients

• Mung bean sprouts - 200 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Red pepper flakes - 1 teaspoon (adjust to taste)
• Salt - 1/2 teaspoon
• Green onions - 1 stalk, sliced
• Sesame seeds - 1 teaspoon, toasted

Steps

1. Rinse the mung bean sprouts under cold water and drain well.
2. In a pot, bring water to a boil and add the mung bean sprouts. Blanch for about 2-3 minutes until just tender.
3. Drain the mung bean sprouts and rinse them under cold water to stop the cooking process. Set aside to cool.
4. In a mixing bowl, combine the minced garlic, grated ginger, sesame oil, rice vinegar, coconut aminos, red pepper flakes, and salt. Stir well to create a marinade.
5. Add the cooled mung bean sprouts to the marinade and mix thoroughly to ensure all the sprouts are coated.
6. Let the mixture sit for at least 10 minutes to allow the flavors to meld.
7. Before serving, garnish with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 95
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins that support immune health.
• Low in calories and high in fiber, promoting digestive health.

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