Crunchy bean sprouts tossed in a nutty, savory sesame-garlic soy sauce with fresh green onions. This easy Korean bean sprout salad recipe comes together in just 10 minutes. It's a light and refreshing side dish with plenty of crunch and savory sesame flavor.
Jump to:
Korean Bean Sprout Salad, or Sukju Namul Muchim in Korean, is a popular Korean side dish, or banchan, often served at Korean restaurants or enjoyed in bibimbap.
Whenever my husband and I dine at a Korean restaurant, we love it when they serve this banchan. It's so flavorful that it makes eating your veggies easy, so naturally I had to make my own version at home.
The key to keeping the bean sprouts crisp-tender is blanching them for only 60 seconds, then immediately rinsing them under cold water to stop the cooking process.
Why It Works
- Thorough draining: Removing excess water keeps the sesame-garlic soy sauce from becoming diluted.
- Even seasoning: Mixing the sauce first helps the garlic, soy sauce, and sesame oil coat every sprout.
- Fresh sprouts: Firm, white bean sprouts give this salad its best crisp texture and fresh taste.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Fresh Mung Bean Sprouts: Look for firm, white sprouts that smell fresh and have no browning or discoloration. Soybean sprouts also work and can be blanched for the same 60 seconds.
Dressing
- Regular Soy Sauce: Light soy sauce also works. For less sodium, use low-sodium soy sauce. For a gluten-free version, use tamari or gluten-free soy sauce.
- Toasted Sesame Oil: Use toasted rather than untoasted sesame oil for a nuttier flavor.
- Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan until golden.
- Fresh Garlic
- Green Onions
- Salt
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Expert Tips
- Cook them soon after buying since bean sprouts spoil quickly and lose their crisp texture.
- Keep the bean sprouts refrigerated until you're ready to cook so they stay fresh and crisp.
- Wash the sprouts well at least 3 times to remove their natural odor and any debris.
- Pluck off browned ends if you have time for cleaner-looking bean sprouts.
- Finely mince the garlic and chop the green onions so they distribute evenly without large pieces.
Instructions
Below are step-by-step instructions on how to make Korean bean sprout salad:
- Wash the bean sprouts: Rinse the bean sprouts under cold water at least 3 times to remove their natural odor and any debris, until the water runs clear. Then drain.
- Blanch the bean sprouts: In a large pot, bring enough water to fully submerge the bean sprouts to a boil over high heat. Add the bean sprouts and blanch for no more than 60 seconds. Drain immediately.
- Cool and drain: Rinse the cooked bean sprouts under very cold running water until cold to the touch. Drain in a colander and shake out as much excess water as possible.
- Mix the dressing: In a large bowl, combine all the listed dressing ingredients and mix well.
- Toss and serve: Add the drained bean sprouts to the large bowl and toss with the dressing until evenly coated. Serve cold as a side dish.
Variations
- Spicy: Mix 1 teaspoon gochugaru (Korean red pepper flakes) into the dressing for some heat.
- Gluten-Free: Replace the regular soy sauce with tamari or gluten-free soy sauce.
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Serve cold.
- Freezer: Freezing isn't recommended because the bean sprouts will become mushy after thawing.
Pairing Suggestions
Serve this Korean bean sprout side dish with:
- Steamed white rice
- Crispy Korean Seafood Pancake
- Gyeran Mari (Korean Rolled Omelet)
FAQ
Yes. Make it up to 3 to 4 days ahead and store it in an airtight container in the refrigerator. Serve cold.
Fresh mung bean sprouts naturally have a mild earthy smell. If they smell strongly sour or fermented or look brown and slimy, discard them.
For this recipe, blanch the mung bean sprouts as directed rather than serving them raw.
More Like This
📖 Recipe
10-min. Easy Korean Bean Sprout Salad (Sukju Namul Muchim)
Ingredients
- 1 lb mung bean sprouts or soy bean sprouts
Dressing:
- 4 teaspoon regular soy sauce or light soy sauce
- 4 teaspoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
- 2 garlic cloves finely minced
- 1 green onion finely chopped
- ½ teaspoon salt
Instructions
- Rinse the bean sprouts under cold water at least 3 times to remove their natural odor and any debris, until the water runs clear. Then drain.
- In a large pot, bring enough water to fully submerge the bean sprouts to a boil over high heat. Add the bean sprouts and blanch for no more than 60 seconds. Drain immediately.
- Rinse the cooked bean sprouts under very cold running water until cold to the touch. Drain in a colander and shake out as much excess water as possible.
- In a large bowl, combine all the listed dressing ingredients and mix well.
- Add the drained bean sprouts to the large bowl and toss with the dressing until evenly coated. Serve cold as a side dish.
Kim
Really good!
Christie Lai
Thanks so much for making my recipe, Kim!
Chrisha
I made this this morning so that I could have it with dinner tonight, but I have almost eaten it all already. So easy and light and refreshing. Thank you so much for sharing!
Christie Lai
Thank you so much for making my recipe, Chrisha! So glad you enjoyed it!
Susan Dowsett
Loved it with some thinly sliced bbq chicken...ah---like in the restaurant.
Christie Lai
Awesome! Thanks so much for making my recipe and for sharing your positive comment here, Susan!
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!
Ann
Doc you have to blanch the sprouts or can you keep them raw? I want them to be super crunchy. I’m excited to try these!
Christie Lai
Hi Ann, I'm glad you're excited to try this recipe. It's best to blanch them, so they can better absorb the sauce. When you keep them raw, the dressing won't penetrate the bean sprouts as well. Hope this helps!
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!