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Korean Bean Sprout Salad

This Korean bean sprout salad is a low-effort side dish that uses a technique to keep the mung beans crisp and fresh. The final result is a light, nutty, and healthy side dish that pairs well with any meal!

Korean Bean Sprout Salad

Korean bean sprout salad (also known as sukjunamul muchim, 숙주나물 무침) is one of many Korean side dishes, which are also called banchan. Banchan is a collection of side dishes served alongside the main dish in Korean cuisine. Some examples of other banchan are kimchi, spinach salad, and yellow pickled radish (danmuji). This bean sprout salad is typically served alongside soups or as a topping in bibimbap. 

My recipe uses home-grown mung bean sprouts. I find that using home-grown bean sprouts tends to result in a slightly lighter and crisper texture than when I use the store-bought variety. This difference in texture is because store-bought bean sprouts can be less fresh. If you would like to learn how to grow mung bean sprouts, click here! Otherwise, store-bought mung bean sprouts will work just as well. 

How to Make Korean Bean Sprout Salad

Cook the Mung Bean Sprouts

Fill a large pot with water and bring it to a boil. Once the water is boiling, add the bean sprouts to the pot. Blanch them for no more than one minute. Quickly drain out the water. Run cold tap water over the mung bean sprouts until they are cool to the touch. This process shocks the mung bean sprouts and prevents them from overcooking. Drain the tap water and gently squeeze out any excess water with your hands.

Blanched Mung Bean Sprouts

Season the Mung Bean Sprouts

Add the blanched sprouts to a bowl with salt, garlic, sesame seeds, sesame oil, and green onion. Mix well to combine. 

Seasoned Mung Bean Sprouts

You can optionally add some gochugaru (Korean red pepper flakes) to make a spicy mung bean salad.

Korean Bean Sprout Salad w Chopsticks

Tips:

  • Keep an eye on the sprouts while they are cooking. They can turn mushy very quickly if boiled for too long. 
  • Wash the blanched sprouts with cold tap water right away blanching to ensure they stay crunchy.

Korean Bean Sprout Salad (Sukjunamul)

This Korean mung bean recipe is a low-effort and healthy side dish. The final result is a crisp and nutty side dish that pairs well with any meal.
Prep Time9 mins
Cook Time1 min
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Korean
Keyword: bean sprout salad, Korean bean sprout salad, mung bean salad, sukjunamul
Servings: 6 servings
Calories: 36kcal

Ingredients

  • 1 lb mung bean sprouts
  • 3/4 tsp salt more to taste
  • 2 cloves garlic around 1.5 teaspoons
  • 2 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1 green onion chopped
  • 1 tsp gochugaru optional

Instructions

  • Wash the mung bean sprouts. (Here is how to grow sprouts at home).
  • Fill a large pot with water and bring it to a boil. Once the water is boiling, add the bean sprouts to the pot. Blanch them for no more than one minute.
  • After one minute, quickly drain out the water. Run cold tap water over the mung bean sprouts until they are cool to the touch. This process shocks the mung bean sprouts and prevents them from overcooking. Drain the tap water and gently squeeze out any excess water with your hands.
  • Add the blanched sprouts to a bowl with the remaining ingredients. Mix well to combine.

Notes

  1. Keep an eye on the sprouts while they are cooking. They can turn mushy very quickly if boiled for too long. To prevent the bean sprouts from getting too soft, blanch them for only one minute and immediately wash the blanched sprouts with cold tap water until cool.

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