Name: 10-min. Korean Bean Sprout Salad (Sukju Namul)
Prep time: 9 min
Cook time: 1 min
Total time: 10 min
Ingredients: 1 lb mung bean sprouts; 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); 1/2 tsp salt

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

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.

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

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.

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.

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 teaspoon 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 teaspoon 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.

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

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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!

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Prep Time 9

Cook Time 1

Total Time 10

Course Side Dish

Cuisine korean

Servings as a side

Calories per serving 79 kcal

Ingredients

1 lb mung bean sprouts

Sauce:

4 teaspoon regular soy sauce (not light or dark soy sauce)
4 teaspoon sesame oil (toasted kind)
1 teaspoon sesame seeds
2 teaspoon garlic minced
3 tablespoon green onion finely chopped
½ 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!

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!

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Suggested Equipment & Products

Wok

Steel Colander

Cutting Board

Santoku Knife

Silicone Spatula 3-Piece Set

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