Sukju Namul (Korean Bean Sprout Salad)

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

Follow me on

One of my favourite things about Korean food (other than the spice) is that every meal is accompanied by a plethora of banchan (side dishes). At some restaurants, you'll end up with 10 different complementary side dishes even though you only ordered a $9 bowl of soup. If you're the type of person who loves variety and trying new things, it's a fun way to eat.

This is a nice simple dish made with lightly boiled bean spouts that makes for a nice mild salad against a backdrop of spicy Korean food. The bean sprouts are crunchy with a great garlicky sesame flavor and go really well with a bowl of rice.

Sukju Namul (Korean Bean Sprout Salad)One of my favourite things about Korean food (other than the spice) is that every meal is accompanied by a plethora of banchan (side dishes). At some restaurants, you'll end up with 10 different complementary side dishes even though you only ordered a $9 bowl of soup. If you're the type of person wh...

Summary

Rate it!0050 Print & Other Apps  
  • Cuisinekorean

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
6 ounces
Bean sprouts
1 clove
Garlic finely minced
1 tablespoon
Chives finely chopped
1 tablespoon
Toasted sesame seeds
1 tablespoon
Light soy sauce
2 teaspoons
Sesame oil
1/4 teaspoon
Sugar

Steps

  1. Boil the bean sprouts in salted water until they just start turning translucent. Drain thoroughly in a colander and when they are cool enough to touch, grab a handful an squeeze out as much water out as you can.
  2. Toss with the remaining ingredients and serve as a side dish with rice.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.