This Korean bean sprout salad, known as Sukju Namul, is a simple and easy recipe that highlights the crunchy texture and nutty flavor of fresh mung bean sprouts.
Perfect as a vegetable side dish or a quick salad to serve with rice, it makes a delightful addition to any meal.
The dish involves blanching the sprouts in boiling water, refreshing them under cold water, and then mixing them with a flavorful seasoning sauce made from soy sauce, sesame oil, and garlic. It’s a traditional Korean banchan that pairs well with bibimbap or as a side dish salad.
Understanding Sukju Namul
Sukju Namul, or Korean bean sprout salad, is a delightful dish that showcases the crunchy texture and nutty flavor of fresh mung bean sprouts. Many people know the Korean staple dish Bibimbap, a spicy noodle dish. But this Korean mung bean sprout salad is also very worthy of checking out.
This simple salad can be prepared quickly, making it an excellent choice for meal prep or as a side dish.
The dish is traditionally served cold, often alongside white rice and various banchan, which are small side dishes that complement the main meal. The vibrant presentation and fresh ingredients make it an inviting addition to any table.
Preparation of Mung Bean Sprouts
To create this salad, start by blanching the mung bean sprouts in boiling water. This process softens the sprouts while retaining their crispness. After about 2-3 minutes, strain the sprouts and refresh them under cold water to stop the cooking process.
Once the sprouts are cool, gently squeeze out any excess water. This step is crucial to ensure that the dressing adheres well to the sprouts, enhancing the overall flavor of the salad.
Creating the Flavorful Seasoning Sauce
The seasoning sauce is where the magic happens. In a large bowl, combine soy sauce, toasted sesame oil, and minced garlic. These ingredients work together to create a savory and aromatic dressing that elevates the dish.
If you enjoy a bit of heat, consider adding chili flakes to the mix. This optional ingredient can give the salad a spicy kick, making it even more enjoyable for those who appreciate bold flavors.
Combining Ingredients for the Perfect Salad
After preparing the seasoning, it’s time to combine everything. Add the blanched mung bean sprouts to the bowl with the seasoning sauce. Toss well to ensure that each sprout is coated evenly.
For added texture and flavor, sprinkle in toasted sesame seeds and finely chopped green onions. These garnishes not only enhance the taste but also contribute to the dish’s visual appeal.
Serving Suggestions
Sukju Namul is best enjoyed cold, making it a refreshing side dish for any Korean meal. Serve it alongside white rice for a balanced plate, or include it as part of a larger spread of banchan.
This salad pairs wonderfully with bibimbap, providing a crunchy contrast to the other ingredients. Its simplicity and vibrant flavors make it a favorite among many, perfect for both casual dinners and special occasions.
Nutrition and Benefits
This Korean bean sprout salad is not only delicious but also nutritious.
With low calories and a good source of protein, it fits well into a healthy diet. The fresh mung bean sprouts are packed with vitamins and minerals, making this dish a wholesome addition to your meals.
Whether you’re looking for a quick salad to serve with rice or a flavorful vegetable side, Sukju Namul is an easy recipe that delivers on taste and nutrition. Enjoy this traditional Korean dish as part of your culinary repertoire!
Easy Korean Bean Sprout Salad Recipe
This Korean bean sprout salad features seasoned mung bean sprouts that are blanched, rinsed, and tossed with a savory dressing. The recipe takes about 20 minutes from start to finish and serves as a refreshing side dish for 4 people.
Ingredients
- 4 cups fresh mung bean sprouts
- 1 tablespoon fine sea salt
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, toasted
- 2 green onions, finely chopped
- 1 teaspoon chili flakes (optional for spice)
Instructions
- Prepare the Sprouts: In a large pot, bring water to boil and add fine sea salt. Add the mung bean sprouts and blanch for about 2-3 minutes until tender. Strain the sprouts and refresh them under cold water to stop the cooking process.
- Remove Excess Water: Squeeze the water from the blanched sprouts gently to remove excess moisture and place them in a large bowl.
- Prepare the Seasoning: In a small bowl, combine soy sauce, toasted sesame oil, minced garlic, and chili flakes if using. Mix well.
- Combine Ingredients: Pour the seasoning sauce over the mung bean sprouts. Add toasted sesame seeds and chopped green onions. Toss everything together until well coated.
- Serve: Enjoy the salad cold as a side dish with white rice or as part of a larger Korean meal.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 50kcal
- Fat: 3g
- Protein: 4g
- Carbohydrates: 6g
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