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Korean Mung Bean Sprouts Salad

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Simply delicious Korean style seasoned mung bean sprouts salad!

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com

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.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com

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.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com

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.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com

5. Serve.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com


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Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) | MyKoreanKitchen.com

Korean Style Seasoned Mung Bean Sprouts Salad

Easy and simple Korean bean sprouts salad recipe
5 from 8 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4 ~ 5
Calories: 49kcal
Author: Sue | My Korean Kitchen

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

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 49kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: November 12, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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27 thoughts on “Korean Mung Bean Sprouts Salad”

  1. I love that salad! I go to a wonderful Korean restaurant in my home town of Edmonton, Alberta Canada called: Bul Go Gi House that makes this salad. That and a dish of Kimchi is brought to the table as soon as a guest arrives. The Bul Go Gi House is Edmonton’s first Korean restaurant and opened 42 years ago by the same family who own it today.

    Its such a great taste and I didn’t have the recipe until now! The only difference I can see is that the add julienned carrots to theirs.

    Reply
  2. 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

    Reply
  3. 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

    Reply
    • 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!

      Reply
      • 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

        Reply
  4. 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!

    Reply
  5. 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!

    Reply

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