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Korean Mung Bean Sprouts Salad (Sukju Namul)

Whenever I buy a packet of bean sprouts for cooking noodles, I usually can’t finish an entire packet. As bean sprouts perish quickly, this 10-minute Korean sesame-seasoned bean sprouts (Sukju Namul Muchim) is my to-go dish to use up the bean sprouts while they are still fresh.

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This recipe is actually a Korean banchan (side dish), and the sprouts were cooked only a minute in boiling water before seasoning. According to my family, these sprouts taste nicely cooked (not too raw or overcooked), sweet, crisp and juicy. The small packet of sprouts I usually buy (about 200 grams) cost only 20 cents at the wet market. So I would say this dish is also very cheap to make! Try this recipe next time you have leftover bean sprouts!

Mung bean sprouts
Mung bean sprouts

Korean bean sprout salad (Sukju Namul)
Toss the blanched bean sprouts in a simple sauce before serving.

Korean Soya Bean Sprouts Salad Recipe
Instead of bean sprouts, you can also use soy bean sprouts (with a bigger head and with a rawer sprout taste) to make soya bean sprout salad (Kongnamul Muchim; pictured above).

3 comments on “Korean Mung Bean Sprouts Salad (Sukju Namul)”

  1. I love bean sprout , going to try out your recipe.

  2. So crunchy and delicious! This is my kind of salad.

  3. The tau-gay looks very fresh and it is very cheap too, for just 20cents! Lovely side-dish. I will try to make this if I have leftover bean sprouts next time.

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