Korean Bean Sprout Salad. Crunchy bean sprouts seasoned in a simple and flavourful sesame garlic soy sauce and green onion. A 10-minute easy recipe!
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What is Korean Bean Sprout Salad?
Korean Bean Sprout Salad (aka Sukju Namul Muchim in Korean translation) is a chilled salad dish containing mung beans in a savory, sesame, garlic sauce with green onions. It's known for its nutty flavor.
This Korean dish is known for it's delicious crunchy texture and sesame flavour profile. You'll often find this served as a side dish or banchan at the Korean restaurant before your Korean meal arrives or in bibimbap. It pairs well with white rice and a protein or other Korean side dishes.
My easy korean bean sprout side dish is super quick to make at home in 10 minutes. 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.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Fresh Mung bean sprouts: or you can use soybean sprouts.
- Regular soy sauce
- Sesame oil
- Sesame seeds
- Garlic
- Green onions: or spring onion
- Salt
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Korean Bean Sprout Salad
Wash Bean Sprouts
Under cold water, wash bean sprouts well until water runs clear and strain.
Blanch
In a large pot of water, bring to boil on high heat. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
Rinse
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.
Create Sauce
In a large bowl, combine sauce ingredients and mix well.
Mix in Bean Sprouts
Add strained bean sprouts to large mixing bowl and mix well. Serve cold as a side dish and enjoy!
Storage
Leftovers will last up to 3 days stored in an airtight container in the refrigerator.
Expert Tips
- 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 smells funny, it's not fresh.
- Rinse bean sprouts well in cold water to remove any odors.
- 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 before adding to bean sprouts to create a most consistent taste.
FAQ
To make this salad spicy, mix in 1 teaspoon of gochugaru aka Korean chili flakes.
Other Korean side dish recipes you may like!
If you enjoyed this easy Korean bean sprouts salad, check these out:
- Korean Spinach Side Dish
- Gyeran Mari (Korean Egg Roll)
- Korean Seafood Pancake
- Gamja Jorim (Korean Potatoes)
- Korean Tuna Pancakes
π Recipe
10-min. Easy Korean Bean Sprout Salad (Sukju Namul)
Ingredients
- 1 lb mung bean sprouts
Sauce:
- 4 teaspoon regular soy sauce
- 4 teaspoon sesame oil (toasted kind)
- 1 teaspoon sesame seeds
- 2 teaspoon garlic minced
- 3 tablespoon green onion finely chopped
- Β½ teaspoon 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!
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 π
Laura
Amazing! Thank you for sharing
christieathome
Thank you so much for making my recipe, Laura! So happy you enjoyed it π
Constance
Delicious and easy! I didnβt 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 π
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 π
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 π
Shikha
Do you roast the sesame seeds before adding? This recipe looks great - canβt wait to try it!
christieathome
Nope! I just add them right on but I also purchase the toasted version. Hope this helps!