10-min. Easy Korean Bean Sprout Salad (Sukju Namul) Recipe
This Easy Korean Bean Sprout Salad (Sukju Namul) is a refreshing and simple side dish featuring lightly blanched mung bean sprouts seasoned with a savory blend of soy sauce, toasted sesame oil, garlic, and green onions. Ready in just 10 minutes, it’s a healthy and flavorful addition to any meal, perfect for Korean cuisine lovers looking for a quick and nutritious salad.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
- Diet: Low Fat
Ingredients
Bean Sprouts
- 1 lb mung bean sprouts (or soy bean sprouts)
Seasoning Sauce
- 4 tsp regular soy sauce
- 4 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1/2 tsp salt
Instructions
- Wash Bean Sprouts: Under cold water, wash the mung bean sprouts in a colander at least three times to remove any natural odors and impurities, continuing until the water runs clear. Then strain the sprouts thoroughly.
- Blanch Bean Sprouts: Bring a large pot of water to a rolling boil over high heat. Add the bean sprouts and blanch them for no more than 60 seconds to maintain their crisp texture and bright color. Immediately strain the sprouts to stop cooking.
- Cool Bean Sprouts: Rinse the blanched bean sprouts under cold running water until they reach room temperature, which helps retain their crunch. Strain thoroughly to remove as much excess water as possible.
- Prepare Sauce: In a large mixing bowl, combine soy sauce, toasted sesame oil, toasted sesame seeds, minced garlic, finely chopped green onion, and salt. Mix well to create a flavorful seasoning sauce.
- Mix Salad: Add the strained bean sprouts to the bowl with the sauce. Toss everything together gently but thoroughly to ensure the sprouts are evenly coated with the savory dressing.
- Serve: Serve the Korean Bean Sprout Salad cold as a refreshing side dish alongside your main course. Enjoy the crisp and nutty flavors!
Notes
- Use mung bean sprouts for a traditional flavor, or substitute with soy bean sprouts if preferred.
- Be careful not to overcook the sprouts; blanching for 60 seconds keeps them crunchy and fresh.
- To toast sesame seeds and sesame oil, lightly heat them in a dry pan over low heat until fragrant for enhanced flavor.
- This salad is best served chilled but can be stored covered in the refrigerator for up to 2 days.
- Adjust salt and soy sauce to taste, especially if using low-sodium soy sauce.
