An irresistibly delicious Korean-style seasoned mung bean sprout salad that’s light, refreshing, and packed with flavor. Perfect as a side dish to complement any meal!
Today’s recipe is a simple and delicious Korean side dish (banchan) called Sukju Namul Muchim (숙주나물 무침), or Korean-style seasoned mung bean sprout salad. It’s made using a method and ingredients very similar to the spinach side dish I shared recently—typical of how many Korean sautéed side dishes are prepared!
I often make this salad to include in bibimbap. Its mild nutty aroma and savory flavor don’t overpower other ingredients, making it a perfect addition. Plus, the crunchy texture adds a delightful contrast! What I love most about this dish is how quick and affordable it is to make, using just a handful of pantry staples. It’s also a great dish for meal prep, as it pairs effortlessly with rice and other banchan (side dishes) for a balanced meal.
If you’re looking for an easy way to incorporate more vegetables into your meals, this salad is an excellent choice. Whether served on its own as a side dish or as part of a larger Korean meal, it’s sure to please. I hope you enjoy this easy and flavorful bean sprout salad recipe!
Ingredients
Main
- 350g / 0.8 pounds mung bean sprouts
- 1 tsp fine sea salt, to add to the water
- 6 cups water, to boil
Seasoning sauce
- 1 tsp green onion, finely chopped
- 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, discarding any bad beans.
2. Bring a pot of water to a boil and add salt. Once the water is boiling, plunge the sprouts into the pot and let them cook for 1-2 minutes.
3. Drain the water and rinse the sprouts under cold water for 1-2 minutes.
4. Gently squeeze the bean sprouts with your hands to remove excess water. Transfer them to a mixing bowl, add the seasoning sauce, and mix well.
5. Serve with a bowl of rice and other Korean side dishes.
How to Store Bean Sprout Banchan
After it has cooled completely, transfer it to an airtight container. Seal the container and place it in the refrigerator, where it will stay fresh for 2 to 3 days.
Love Korean Food? Explore our site for authentic Korean recipes—from mastering the art of perfect Korean BBQ at home to creating delicious banchan (Korean side dishes) and other tasty, easy Korean dishes. Let us inspire your next meal!
How I Make It: Step-by-Step Recipe Video
Korean Style Seasoned Mung Bean Sprouts Salad
Ingredients
Main
- 350 g mung bean sprouts (0.8 pounds)
- 1 tsp fine sea salt , to add to the water
- 6 cups water , to boil
Seasoning sauce
- 1 tsp green onion (scallion), finely chopped
- 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, discarding any bad beans.
- Bring a pot of water to a boil and add salt. Once the water is boiling, plunge the sprouts into the pot and let them cook for 1-2 minutes.
- Drain the water and rinse the sprouts under cold water for 1-2 minutes.
- Gently squeeze the bean sprouts with your hands to remove excess water. Transfer them to a mixing bowl, add the seasoning sauce, and mix well.
- Serve with a bowl of rice and other Korean side dishes.
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.
