4.80 from 5 votes

Sukju Namul (숙주나물 무침), or Bean Sprout Salad is a deliciously simple banchan (side dish) that's a ubiquitous part of the Korean table. With blanched mung bean sprouts tossed with garlic and flavorful toasted sesame oil, it comes together in minutes.

Recipe

There's an easy trick to make Sukju Namul (Korean Bean Sprout Salad) that's redolent of toasted sesame oil and garlic with a robustly crunchy texture.

Sukju Namul is a type of banchan, or side dish, and fits in the same category as dishes like kimchi and pajeon. Although there are many different styles of this popular bean sprout salad including ingredients like carrots and cucumber, I like to keep it simple. Like any simple dish though, the success of your Sukju Namul comes down to a few simple techniques.

The most important thing is to squeeze out as much water from the bean sprouts as you can. That's because bean sprouts are composed of mostly water. If you don't squeeze enough water out of them after blanching, they will leach out a ton of liquid once they're tossed with the dressing, watering the whole thing down. Giving them a thorough wring also transforms the texture of the bean sprouts from subtly crisp to audibly crunchy.

Sukju Namul, or Bean Sprout Salad is a classic Korean banchan (side dish) that comes together in minutes from a handful of ingredients.

Unfortunately, all this squeezing reduces the volume of salad you get, which is why you may want to make a double or triple batch. I give you this warning because this simple preparation turns these humble bean sprouts into a robustly crunchy salad that's redolent of nutty sesame oil and pungent garlic. The texture, along with the salty umami kick, makes this one of the most delectably addictive salads. It will have you effortlessly polishing off a pound of bean sprouts on your own.

📖 Recipe

Sukju Namul is an easy Korean bean sprout salad made by blanching mung bean sprouts and seasoning them with sesame oil and garlic.

Sukju Namul (Korean Bean Sprout Salad)

4.80 from 5 votes

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Prep Time 2

Cook Time 1

Total Time 8

Yield servings

Units

Ingredients

400 grams bean sprouts
2 teaspoons toasted sesame oil
½ teaspoon soy sauce
⅛ teaspoon garlic (finely grated)
¼ teaspoon salt (to taste)
1 tablespoon toasted sesame seeds
1 scallion (finely chopped)

Instructions

Bring a large pot of water to a boil.
While you're waiting for the water to boil, combine the sesame oil, soy sauce, garlic, and salt together in a bowl and whisk to combine.
Add the bean sprouts to the boiling water and blanch until the water returns to a boil (40 seconds to 1 minute).
Drain the bean sprouts and rinse with cold water.
Use your hands to squeeze as much water out of the bean sprouts as you can. This quantity of bean sprouts should end up being a handful.
Break up the clump of beansprouts as you add them to the bowl with the sauce. Add the sesame seeds and scallions and toss to distribute evenly.

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Nutrition Facts

Calories • 121kcalCarbohydrates • 13gProtein • 7gFat • 6gSodium • 387mgPotassium • 316mgFiber • 4gSugar • 8gVitamin A • 100IUVitamin C • 27.6mgCalcium • 65mgIron • 2.4mg

Comments

4.80 from 5 votes (2 ratings without comment)