Simply delicious Korean style seasoned mung bean sprouts salad!
Today’s recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Korean style seasoned mung bean sprouts salad).
It’s made in almost the same way with almost identical ingredients (except for the quantity) to the spinach side dish I posted recently. (This is how typical Korean sautéed side dishes are made!)
I normally make this salad to add to bibimbap. While it has a mild nutty aroma and savory flavor, it doesn’t have a dominant taste so it blends very well in bibimbap. It also has a nice crunchy texture! Of course, it stands well on its own as a side dish to any Korean meal as well.
Anyway, I hope you enjoy my bean sprouts salad recipe!
Watch (Video Tutorial)
Ingredients for Korean Mung Bean Sprouts Salad (4 to 5 servings as a side dish)
Main
- 350g / 0.8 pounds fresh mung bean sprouts
- 1 tsp fine sea salt – to add to the water
- 6 cups of water to boil
Seasoning sauce
- 1 tsp finely chopped spring onion/scallion
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt (You can adjust the amount of salt per your requirement)
- 1 tsp roasted sesame seeds
- 1 Tbsp sesame oil
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
How to Make Korean Bean Sprout Salad
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.
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Korean Style Seasoned Mung Bean Sprouts Salad
Ingredients
Main
- 350 g fresh mung bean sprouts (0.8 pounds)
- 1 tsp fine sea salt – to add to the water
- 6 cups of water to boil
Seasoning sauce
- 1 tsp finely chopped spring onion/scallion
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt , you can adjust the amount of salt per your requirement
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
Instructions
- Rinse the mung bean sprouts in cold water and discard the bad beans if any.
- 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.
- Drain the water and run cold water on the sprouts for 1-2 minutes.
- 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.
- Serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can the spinach or this mung bean side be kept overnight?
Yes, you can refrigerate it in an airtight container for two to three days.
exactly what i was looking for! thank you so much for this simple and DELICIOUS recipe. I used a bag of bean sprouts, boiled for 2-3 minutes to get rid of the raw taste and followed the rest of the recipe as written. SO SATISFYING and flavorful and it took 5 minutes total. this will be part of my permanent collection!
Your communication is excellent, a straightforward and smart pleasure to read.
Love how simple your recipes are. I have always loved Korean dishes as I find them healthy & hearty. May I ask how long can store banchan like spinach & bean sprout salad so I know how much I should make at any one time? Thank you.
It should be OK for 2 to 3 days. Just keep them in an air tight glass container. 🙂
I happen to have some extra bean sprouts and was thinking about trying this recipe but my husband is adamant about leaving the sprouts raw instead of boiling them. Do you think that would still be good?
It would taste different if you use raw bean sprouts. I prefer boiled sprouts for this recipe to work well.
Loved the recipe. Very easy to follow.
Delicious.. thanks for sharing this recipe
Excellent! Thanks for sharing!
Really liked this dish. It was our first time trying it, and it was tasty and easy to make. Thanks for the recipe!
Great to hear you enjoyed it!
Tasted very authentic. Kust added a bit more salt to taste.
Very good but perhaps all is not needed? Treat like a dressing, either you like lots or not?
I generally never leave a comment, but I wanted to thank you for this recipe. My sister sent me this link a few weeks ago.
Your recipe cuts down a lot of time for me in the kitchen due to a busy work schedule. Thanks again for a wonderful recipe!
Thanks! Happy to hear. 🙂