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.
Love Korean food? Browse my other easy Korean recipes from this recipe index. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Great! Turned out exactly how I hoped it would. I have tried a few other recipes and been disappointed. Thank you!
Hi Colette, Glad to hear you are happy with my recipe! Thanks for your feedback! 🙂
I have always had this with red pepper mixed in. tell me how much would be appropriate for your receipe
I don’t know your preferred spice level, but I would try from 1/4 tsp of Korean chili flakes. Increase as you need. Enjoy!
Thanks for writing this in English, I bought 16 ounces and used them today. I didn’t rinse well, salty!
How much salt did you use? I didn’t think salt in boiling water would have made much difference. Maybe you added too much salt in the seasoning?
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.
Hope you enjoy your favourite Korean salad at your own home from now. 🙂
Hi! I usually cook for myself only, so I’m wondering how long these would stay fresh if kept in the fridge?
Hi Hwee,
It should be OK for 2 to 3 days. Just keep them in an air tight glass (preferred) container.
Enjoy! 🙂
This looks great!
I have loads of beansprouts leftover so this looks like a perfect accompaniment to rice or just as a nice snack! 🙂
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
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
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!
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
Hmm.. Dorothy, I can’t point you what this dish might be based on your descriptions. Can you take a picture of this dish next time you go to this restaurant and show me on my facebook page? Then I might be able to tell what it is. Thanks.
Is it Tofu Soup? There’s many variations. Kinda red in color with tofu, egg, and meat or vegetable.
I think it’s called yukgaejang – Spicy beef stew. (http://en.wikipedia.org/wiki/Yukgaejang) I don’t have the recipe for this yet but it will be available on my blog one day! Thanks.
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!
Wow, I can’t believe you can make a meal just out of steamed rice and sukju namul! Maybe I’m just greedy. 😀
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!
That’s interesting! (Adding avocados on top) I might try like that next time.
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!
Thanks Sandra, I love simple food that requires least of my effort. 🙂 You have a great week!