Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)

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Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)

Today’s recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Mung bean sprout salad seasoned with salt, garlic and sesame oil). It’s made in almost the identical way with almost identical ingredients (except for the quantity) to the spinach side dish I posted recently. I also originally posted another Sukju Namul recipe here a very long time ago, but I decided to revisit it in a new post with a very minor adjustment in the cooking directions that I have adopted. (Though the difference is so minor that you might not even notice it. :)) I normally make this salad to add to Bibimbap. It doesn’t have a dominant taste as you can gather from the listed ingredients below but has a nice crunchy texture, so it blends very well in Bibimbap.

Did you also know that Sukju Namul is one of the Chuseok (Korean harvest festival, often compared to American Thanksgiving day) foods? I just learnt that. I can only assume that it’s because of Charye (Korean ancestor ritual ceremony) but that ceremony is also performed on Lunar New Year’s day as well. Anyway, so if you know any specific reasons for having Sukju Namul Muchim on Chuseok, please enlighten me!

By the way, can you guess what my next post is going to be? :) Hint – I did a spinach salad recipe previously and the bean sprout recipe here and I mentioned one particular food where I would use these two in both posts. ………….Yes! My next post is going to be Bibimbap. Until then I hope you enjoy experimenting with this bean sprout salad recipe.

Ingredients for 4 to 5 servings as a side dish

(Prep time – 2 minutes, Cooking time – 10 minutes)

Main

  • 350g fresh mung bean sprouts
  • 1 tsp ground salt – to add to the water
  • 6 cups of water to boil

Seasoning sauce

  • 1 tsp finely chopped spring onion/scallion
  • ½ tsp minced garlic
  • 1 tsp roasted sesame seeds
  • ½ tsp ground salt (You can adjust the amount of salt per your requirement)
  • 1 Tbsp sesame oil

Steps

1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.

 Rinsing Mung Bean Sprouts

2.Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.

3.Drain the water and run cold water on the sprouts for 1-2 minutes.

Drain boiled water and cool down mung bean spouts

4.Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.

Mixing mung bean sprouts with seasoning sauce

5.Serve them on a plate and enjoy.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)

 

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5.0 from 6 reviews
Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Cuisine: Korean
Serves: 4~5
Ingredients
Main
  • 350g fresh mung bean sprouts
  • 1 tsp ground salt - to add to the water
  • 6 cups of water to boil
Seasoning sauce
  • 1 tsp finely chopped spring onion/scallion
  • ½ tsp minced garlic
  • 1 tsp roasted sesame seeds
  • ½ tsp ground salt (You can adjust the amount of salt per your requirement)
  • 1 Tbsp sesame oil
Instructions
  1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.
  2. Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
  3. Drain the water and run cold water on the sprouts for 1-2 minutes.
  4. Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
  5. Serve them on a plate and enjoy.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I’d like to let people know that if Quality Organic Mung Beans are not available locally, you can have them delivered from SunOrganic Farm…..www.SunOrganic.com…..Thank you.

  2. Hwee Li says:

    Hi! I usually cook for myself only, so I’m wondering how long these would stay fresh if kept in the fridge?

  3. This looks great!
    I have loads of beansprouts leftover so this looks like a perfect accompaniment to rice or just as a nice snack! :)

  4. our all time favorite salad,can have it all day long,anytime of the day….lovely. The most simple salad to put together for any Asian inspired dinner,thanks for sharing
    view our blog
    indiaandworldcuisine.blogspot.in

  5. I love mung bean sprouts prepared this way. In fact I had this long before I knew bibimpab hahah. Yeah my mum used to prepare this as a side dish to either a fried fish or braised chciken and she called it kimchi salad hahha …that was like ages ago. Through the years we corrected her that this side dish is not called kimchi lol. Oh I miss my mum seeing this dish Sue.

    Malou

  6. I think this is my most favorite mung bean sprout recipe! I can eat a huge bowl of this. Light and refreshing and great appetizer and between dishes. Happy July 4th!

    • Thanks Nami! I use a huge bunch of these when making bibimbap too. Love the light and crunching texture. :) Hope you’re having a great holiday in Japan!

  7. What a simple but delicious dish :) Thanks for sharing.

    • Thanks for the comment and stopping by!

      • Sue I am trying to find the name and recipe of the soup they serve here in South Korea in the traditional Korean bbq restaurants. I know that it has tofu and what looks like okra,scallions, and sometimes I’ve had it with anchovie. It has a nice spicy kick to it and I would love to make it at home, I crave it so much. Also what is the slightly spicy kick that they put on the bean sprout salad. Please help me with this. I love to cook at home and my husband literally takes me out one or twice a week just so I can have what I crave. Thank you. Dorothy

  8. It may be simple, but it’s one of my favorite namul banchan. I can make a meal out of just steamed rice and sukju namul. This looks delicious. Now you’ve got me thinking about sukju namul! I must get some mung bean sprouts from the store tomorrow. Hope you had a nice weekend Sue!

  9. Oh, I made a similar mung bean sprout salad very early on when my blog was just a baby. I added avocados on top just because. Love sprouts so much!

  10. This is simple and delicious side dish, Sue! I love mung bean sprouts and love adding handful on my regular salads or even with my fried eggs in the morning-your seasoning sauce is just the way I like it!
    Enjoy your weekend and take care!

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