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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 minutes
Cook Time1 minute
Total Time10 minutes
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.