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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
Course Salad, Sides
Cuisine Korean
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low-Carb, Pescatarian, Vegan, Vegetarian


  • 6 ounces bean sprouts
  • 1 clove garlic finely minced
  • 1 tablespoon chives finely chopped
  • 1 tablespoon toasted sesame seeds toasted
  • 1 tablespoon soy sauce light
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon evaporated cane sugar


  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.