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    Home » Recipes » Appetizers/Sides » Korean Bean Sprout Salad

    Korean Bean Sprout Salad

    Last Modified: June 8, 2022 - Published by: christieathome - Comments: 6 Comments

    Jump to Recipe Jump to Video Print Recipe

    Korean Bean Sprout Salad (Sukju Namul). Crunchy bean sprouts seasoned in a simple and flavourful sesame garlic soy sauce. Ready in 10 minutes!

    Korean Bean Sprout Salad

    This Korean side dish is found popular at most Korean restaurants or Korean BBQ restaurants for it’s delicious crunchy taste and sesame flavour profile.

    Easy Korean Bean Sprout Salad

    My Korean bean sprout salad recipe is very quick and easy to make at home. It comes together in less than 10 minutes and can be stored in the fridge up to 3 days to consume.

    Korean Bean Sprout Salad

    What to eat it with?

    This banchan or Korean side dish is usually eaten with rice with other side dishes, like gyeran mari, potato salad, fish cake and more! These are the same kind of bean sprouts for bibimbap!

    What you’ll need

    For this Korean mung bean sprout salad, you’ll need the following ingredients:

    • mung bean sprouts
    • regular soy sauce
    • sesame oil
    • sesame seeds
    • garlic
    • green onion
    • salt
    Korean Bean Sprout Salad

    How to make Korean bean sprout salad

    Below are brief steps with visuals to show you how to make Korean style bean sprout salad. Please scroll down to the recipe card below to find full instructions and details.

    Korean Bean Sprout Salad

    Cooking Tips

    Below are tips on making Korean cold bean sprout salad:

    Use fresh bean sprouts

    The white part of the bean sprout should be white and opaque and the bean should be a combination of yellow and green. If you notice that the sprout is brownish and translucent, it's not fresh.

    Rinse bean sprouts well

    When they come in their packages, they usually sit in the liquids that are released from the mung bean and have a slight odor. Rinse this with cold water until it runs clear.

    Do not over blanch the bean sprouts

    Just 1 minute or less will do or they will lose their crunchiness.

    Rinse cooked bean sprouts in cold water

    This stops the cooking process and makes the sprouts crunchier.

    Combine the sauce first in a large bowl

    Before adding the bean sprouts to your mixing bowl, mix the sauce first and then add the sprouts to mix. This will create a more even seasoning.

    Korean Bean Sprout Salad

    FAQ

    Below are frequently asked questions about this mung bean sprout salad:

    How long do Korean bean sprouts last?

    It should last up to 3 days stored in an airtight container and refrigerated.

    Can I use soy bean sprouts instead of mung bean sprouts?

    Yes!

    Can I replace the soy sauce with dark or light soy sauce?

    Light soy sauce can be used as a substitute but make sure you add to taste since it’s saltier than regular soy sauce. I wouldn’t recommend dark soy sauce.

    May I use fish sauce instead of soy sauce?

    Yes, many recipes also use this as a substitute. I would recommend starting off with 2 tsp first and adding more as needed since fish sauce is very salty.

    Can I omit the sesame oil or sesame seeds?

    You may but it will be missing the signature flavour of this salad.

    How can I make Korean bean sprout salad spicy?

    Feel free to add 1 tsp of gochugaru aka Korean red pepper flakes.

    Other recipes you may like!

    If you enjoyed this Korean bean sprout banchan recipe, you may like these other Korean side dish recipes:

    Korean Spinach Side Dish
    Gyeran Mari (Korean Egg Roll)
    Korean Seafood Pancake
    Gamja Jorim (Korean Potatoes)
    Gamjajeon

    Try it!

    Well, I hope you give my Korean Bean Sprout Salad a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.

    Sharing is caring

    If you enjoyed my recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!

    Did you enjoy it?

    If you genuinely enjoyed my recipe, please leave a 5-star review. I would appreciate it 🙂

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    10-min. Korean Bean Sprout Salad (Sukju Namul)

    christieathome
    Korean Bean Sprout Salad (Sukju Namul). Crunchy bean sprouts seasoned in a simple and flavourful sesame garlic soy sauce. Easy to make and ready in 10 minutes or less!
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 9 mins
    Cook Time 1 min
    Total Time 10 mins
    Course Side Dish
    Cuisine korean
    Servings 4 as a side
    Calories per serving 79 kcal

    Ingredients
      

    • 1 lb mung bean sprouts

    Sauce:

    • 4 tsp regular soy sauce (not light or dark soy sauce)
    • 4 tsp sesame oil (toasted kind)
    • 1 tsp sesame seeds
    • 2 tsp garlic minced
    • 3 tbsp green onion finely chopped
    • ½ tsp salt

    Instructions
     

    • Under cold water, wash bean sprouts well until water runs clear and strain.
    • In a pot filled with water, bring to boil. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
    • Rinse the cooked bean sprouts under cold water until no longer warm. Strain as much as the water as you can.
    • In a large bowl, add sauce ingredients and mix well. Add strained bean sprouts to sauce and mix well. Serve cold as a side dish and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Wok
    Steel Colander
    Cutting Board
    Santoku Knife
    Silicone Spatula 3-Piece Set
    Nutrition
    Calories: 79kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 634mg | Potassium: 202mg | Fiber: 2g | Sugar: 5g | Vitamin A: 69IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
    Course Side Dish
    Cuisine korean
    Keyword how to make korean bean sprout salad, korean bbq bean sprout salad, korean bean sprout banchan recipe, korean bean sprout salad, korean bean sprout salad (sukju namul), korean bean sprout salad recipe, korean cold bean sprout salad, korean mung bean sprout salad, korean style bean sprout salad, mung bean sprout salad, mung bean sprout salad korean
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    Reader Interactions

    Comments

    1. Shikha

      August 17, 2022 at 2:10 pm

      Do you roast the sesame seeds before adding? This recipe looks great - can’t wait to try it!

      Reply
      • christieathome

        August 17, 2022 at 4:57 pm

        Nope! I just add them right on but I also purchase the toasted version. Hope this helps!

        Reply
    2. Donna

      August 18, 2022 at 1:35 pm

      Looks great! Question: toasted sesame oil, or regular?

      Thank you.

      Reply
      • christieathome

        August 19, 2022 at 12:33 pm

        Thanks Donna! That would be toasted sesame oil 🙂

        Reply
    3. Anna

      November 18, 2022 at 10:51 pm

      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!

      Reply
      • christieathome

        November 21, 2022 at 4:19 pm

        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.

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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