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
Toss the blanched bean sprouts in a simple sauce before serving.
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).
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.
Ingredients:
- 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
Directions:
- Blanch bean sprouts in a pot of boiling water (with 1 tsp of salt added) for 1 minute.
- Rinse the sprouts in running water until cooled. Squeeze excess liquids from cooked sprouts.
- In a bowl, add cooked sprouts and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.