Description
Korean Bean Sprout Salad (Sukju Namul Muchim) is a light and flavorful Korean side dish made with mung bean sprouts, sesame oil, soy sauce, garlic, and sesame seeds. This easy-to-make salad is packed with nutrients and offers a perfect balance of savory, nutty, and fresh flavors. Ideal for busy weeknights or meal prepping, it’s a must-try recipe that’s gluten-free and can be customized with spices or alternative ingredients.
Ingredients
- Fresh mung bean sprouts (or soybean sprouts)
- Regular soy sauce (or low-sodium soy sauce or tamari for gluten-free)
- Sesame oil
- Toasted sesame seeds
- Fresh garlic (or garlic powder)
- Green onions (or onion powder)
- Salt
Instructions
- Rinse the mung bean sprouts thoroughly under cold water, washing them at least three times to remove any natural odors.
- Bring a large pot of water to a boil, and blanch the bean sprouts for 60 seconds. Immediately strain them.
- Rinse the blanched bean sprouts under cold running water until they cool to room temperature. Strain out any excess water.
- In a large bowl, combine soy sauce, sesame oil, sesame seeds, garlic, green onions, and salt. Mix well.
- Add the strained bean sprouts to the bowl and toss them in the dressing until evenly coated.
- Serve chilled as a side dish.
Notes
- Spicy version: Add 1 teaspoon of gochugaru (Korean chili flakes) for a spicy kick.
- Substitute: If you can’t find mung bean sprouts, use soybean sprouts or another crunchy sprout variety.
- Soy Sauce Alternatives: Use tamari or coconut aminos for a gluten-free version.
- Prep Time: 5min
- Cook Time: 5min
- Category: Side dish
- Method: Blanching, Mixing
- Cuisine: Korean
