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Korean Mung Bean Sprouts Salad (Sukju Namul)

Korean bean sprout salad (Sukju Namul)

Korean Mung Bean Sprouts Salad

This is a light-tasting yet flavourful banchan salad with minimal seasonings - feel free to add your own seasonings such as gochujang, soy sauce or fish sauce.

Serves: 2

Prep Time: 8 mins

Cook Time: 2 mins


  • 100 grams mung bean sprouts tail removed (optional); rinsed and drained
  • 1 tbsp chopped spring onions
  • 1/2 tbsp sesame oil
  • 1/2 clove garlic grated or minced (or use 1/2 tsp garlic powder)
  • 1/2 tbsp toasted sesame seeds
  • 1/4 tsp gochugaru (Korean chilli powder) to taste (optional)
  • 1/8 tsp salt to taste


  1. Blanch bean sprouts in a pot of boiling water (with 1 tsp of salt added) for 1 minute.
  2. Rinse the sprouts in running water until cooled. Squeeze excess liquids from cooked sprouts.
  3. In a bowl, add cooked sprouts and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.

Leave a Comment

3 Responses to “Korean Mung Bean Sprouts Salad (Sukju Namul)”

  1. cquek — May 6, 2014 @ 9:42 pm

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


  2. Angie@Angie's Recipes — May 7, 2014 @ 2:45 am

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


  3. tigerfish — May 7, 2014 @ 1:24 pm

    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.