Crunchy bean sprouts seasoned in a simple and flavourful sesame garlic soy sauce and green onions. An easy 10-minute Korean bean sprout salad that'll effortlessly make you eat more vegetables! Great as a side dish for the family to enjoy!
Jump to:
Korean Bean Sprout Salad (aka 'Sukju Namul Muchim' in Korean translation) is a chilled salad dish featuring mung beans seasoned in a sesame, garlic soy sauce with green onions. It's known for its light, nutty and savory flavor.
It's a popular Korean side dish or banchan served at many Korean restaurants before your meal arrives or often served in bibimbap, which is a mixed rice dish.
These vegetables serve best with white rice, protein and other Korean side dishes. I share a list below.
My easy version is super quick to make in 10 minutes with minimal ingredients! I love making this dish in advance for meal prep so I can quickly whip it out of the fridge when I need to add some vegetables to my meal. There's also no reheating involved!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Mung bean sprouts: or substitute with soybean sprouts. Make sure they're smell fresh when you buy them and the sprouts are firm and white looking.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Sesame oil: for that nutty flavor!
- Toasted Sesame Seeds
- Fresh Garlic: or substitute with garlic powder to taste
- Green onions: or substitute with onion powder to taste
- Salt
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Source fresh bean sprouts! Fresh bean sprouts are sturdy, firm and white and not translucent looking. Fresh ones will have a slight odor to them but not a "fermented" smell. If they smell fermented or the sprout looks brownish, they're not fresh so put it back and get a fresher one.
- Wash the bean sprouts well! They have a natural odor to them so wash at least 3 times to remove that odor and to remove any debris or possible insects.
- Don't over blanch the sprouts or they will lose their crunchy texture.
- Rinse the cooked bean sprouts in very cold water or even ice water to stop the cooking process and make them crunchy!
- Make sure to really strain out any excess water by shaking the colander or this will dilute the sauce.
- Combine the sauce before adding the bean sprouts for even distribution of ingredients.
Instructions
Below are step-by-step instructions on how to make Korean bean sprout salad:
- Under cold water, wash bean sprouts well at least three times to remove the natural odors and until water runs clear. Strain the sprouts.
- In a large pot filled with enough water, bring to boil on high heat. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
- Rinse the cooked bean sprouts under cold running water until they come to room temperature. Strain as much as the excess water as you can.
- In a large bowl, combine sauce ingredients and mix well.
- Add strained bean sprouts to large mixing bowl and mix well with sauce. Serve cold as a side dish and enjoy!
Storage
- Leftovers will last up to 3-4 days stored in an airtight container in the refrigerator. There's no need to reheat them as this dish is enjoyed cold but you may microwave them for a few minutes if you want them to be warm.
- Freezer friendly? I don't recommend freezing Korean bean sprout salad as the sprouts will become mushy.
Pairing Suggestions
Korean bean sprout salad serves well with steamed rice, or in bibimbap and with Korean side dishes like:
FAQ
To make this salad spicy, mix in 1 teaspoon of gochugaru aka Korean chili flakes.
This can be made in advance and stored in an airtight container in the fridge for up to 3-4 days. There's no need to reheat as it's meant to be enjoyed cold.
Yes, you can substitute the bean sprouts with boiled baby bok choy, yu choy sum, spinach or even napa cabbage.
📖 Recipe
10-min. Easy Korean Bean Sprout Salad (Sukju Namul)
Ingredients
- 1 lb mung bean sprouts or soy bean sprouts
Sauce
- 4 teaspoon regular soy sauce
- 4 teaspoon sesame oil toasted
- 1 teaspoon sesame seeds toasted
- 2 cloves garlic minced
- 1 green onion finely chopped
- ½ teaspoon salt
Instructions
- Under cold water, wash bean sprouts in a colander at least three times to remove the natural odors and until water runs clear. Strain the sprouts.
- In a large pot filled with enough water, bring to boil on high heat. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
- Rinse the cooked bean sprouts under cold running water until they come to room temperature. Strain as much as the excess water as you can.
- In a large bowl, combine sauce ingredients and mix well.
- Add strained bean sprouts to large mixing bowl and mix well with sauce. Serve cold as a side dish and enjoy!
Diana
Excellent
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Caroline
My Korean mom enjoyed it! Thanks for sharing!
Christie Lai
So very happy to hear that your Korean mom enjoyed it, Caroline! Thanks for leaving a kind review!
Amber
Nice recipe - I bought a bag and now I know what to do with it lol. Just one question, can you use normal oil or does it have to be sesame oil?
Christie Lai
Ideally sesame oil for that nutty aroma 🙂
Laura
Amazing! Thank you for sharing
christieathome
Thank you so much for making my recipe, Laura! So happy you enjoyed it 🙂
Constance
Delicious and easy! I didn’t have any scallions or chives or sesame on hand, used onion powder instead, still turned out amazing. I find that it tastes better overnight. Thank you!
christieathome
Thanks so much for making it and for sharing your kind review, Constance! Yes onion powder (and even garlic powder) work well as substitutes especially if time is of the essence 🙂
Chef Clayton
Awesome simple dish. I added the Korean spicy paste and a little 5-spice powder, it was perfect!
christieathome
Thanks so much for making my recipe, Clayton! Happy it worked out with the additions 🙂
Anon
How long does this keep in the fridge? Thanks!
christieathome
Up to 3-4 days in the fridge.
Anna
I will rate it after I try it but wanted to know, if I grow my own sprouts, can I use them without blanching them? Definitely looks good!
christieathome
You definitely can but the blanching helps to soften the bean sprouts and allows them to soak in that delicious sauce! If you don't blanch them, I'm afraid, the sauce may slip off and it won't be as flavorful.
Donna
Looks great! Question: toasted sesame oil, or regular?
Thank you.
christieathome
Thanks Donna! That would be toasted sesame oil 🙂
Shikha
Do you roast the sesame seeds before adding? This recipe looks great - can’t wait to try it!
christieathome
Nope! I just add them right on but I also purchase the toasted version. Hope this helps!