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

featured image of korean bean sprout salad

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

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.

5 from 8 votes

Print Recipe Pin Recipe

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 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.

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!

Suggested Equipment & Products

Nutrition