Asian Recipes/ Korean/ Recipes/ Salad/ Side Dish/ Vegan

Korean Bean Sprout Salad – Sukju Namul Muchim

03/11/2022

Lightly seasoned and ready in minutes, sukju namul is a light and refreshing bean sprout salad. Serve up this Korean side dish on top of your next bowl of bibimbap.

A bowl of golden sukju namul.

Why We Love This

Sukju namul is one of our favourite Korean banchan recipes! It’s light and flavourful, and just like bean sprout soup, it’s a great way to use up leftover bean sprouts and get extra veggies into your bowl. 

This easy Korean bean shoot side dish is so quick and easy. Pair it with seasoned spinach or spicy cucumbers in homemade bibimbap rice bowls or alongside Korean BBQ favourites like bulgogi

It’s also vegan and vegetarian friendly!

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Related: Korean Pickled Garlic / Homemade Korean Kimchi

A bowl of Korean bean sprout salad, ready to eat.

What are Korean Bean Sprouts? 

Sukjunamul muchim (숙주나물무침) is a popular Korean side dish featuring mung bean sprouts that are blanched until just softened while still retaining a slightly crispy texture. 

They’re lightly seasoned with soy sauce, sesame oil and garlic, although sometimes gochugaru chilli flakes are added for spicy heat and extra flavour. 

This banchan is commonly made in Korean households. The subtle flavour makes it a perfect partner to spicy dishes like bibimbap (mixed rice bowls).

What You’ll Need

  • Bean Sprouts – You can also use soy bean sprouts if you prefer (though you’ll technically then be making kongnamul muchim!).
  • Seasonings – You’ll need soy sauce, sesame oil and minced garlic.
Ingredients laid out to make sukju namul.

How to Make Sukju Namul

First, gather your ingredients: See recipe card below for measurements.

  1. Bring a medium pot of water to the boil. Add salt, then the bean sprouts. Blanch for around 3-4 mins until softened. Drain.
  2. Transfer blanched bean shoots to a small dish and pour over the soy sauce, sesame oil and garlic. Carefully mix so the bean shoot heads don’t fall off.

Wandercook’s Tips

  • Optional Ice Bath – If you’re keen for extra crispy bean shoots, dunk them in an ice bath immediately after blanching. Then drain completely and continue with the recipe. 
  • Bean Shoots – Take care when mixing the seasonings through the sprouts to avoid knocking their tops off. 
  • Save the Blanching Liquid – You can use it to make a batch of kongnamul guk (bean sprout soup).
  • Temperature – This dish is equally delicious served hot or cold!
  • Storage – Store leftover sukju namul in an airtight container in the fridge for around 2-3 days.

FAQs

Can I make this with raw bean sprouts?

We don’t recommend it. Generally bean sprouts should be cooked before consuming, unless they’re labelled as ready to eat.

Can I freeze bean sprout salad?

Yes you can! It will last around 10 months in the freezer in an airtight container.

What else can I serve with it?

This delicious Korean bean sprouts recipe is a great addition to Korean style make ahead lunch boxes (known as dosirak / 도시락, which are similar to Japanese bento boxes), with freshly cooked rice, kimchi, pickled daikon, sliced seaweed, cooked spam and a fried egg.

Variations

  • Optional Extra Veggies – Add julienne sliced carrot or thinly sliced spring onion / green onion. If you have burdock root, this would also work really well. See our kinpira gobo recipe for more ideas.
  • Extra Nuttiness – Top with a sprinkling of toasted sesame seeds.
  • Make it Spicy – Add gochugaru (Korean chilli flakes) to taste. Or drizzle your seasoned spinach with a little bibimbap sauce or homemade gochujang sauce!
Three bowls of Korean banchan - seasoned bean sprouts, seasoned spinach and kimchi.

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★ Did you make this recipe? Please leave a comment and a star rating below!

Golden bean sprout salad sits in a small stoneware bowl.

Korean Bean Sprout Salad – Sukju Namul Muchim

Lightly seasoned and ready in minutes, sukju namul is a light and refreshing bean sprout salad. Serve up this Korean side dish on top of your next bowl of bibimbap.
5 from 1 vote
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 Side Serves
Calories: 34kcal
Author: Wandercooks
Cost: $5

Ingredients

  • 2 cups bean sprouts 100 g / 3.5 oz
  • 1 tsp salt

For the seasoning

Instructions

  • Bring a medium pot of water to the boil. Add salt, then the bean sprouts. Blanch for around 3-4 mins until softened. Drain.
    2 cups bean sprouts, 1 tsp salt
  • Transfer blanched bean shoots to a small dish and pour over the soy sauce, sesame oil and garlic. Carefully mix so the bean shoot heads don't fall off.
    ½ tbsp soy sauce, ½ tbsp sesame oil, 1 tsp garlic

Video

YouTube video

Recipe Notes

  • Optional Ice Bath – If you’re keen for extra crispy bean shoots, dunk them in an ice bath immediately after blanching. Then drain completely and continue with the recipe. 
  • Bean Shoots – Take care when mixing the seasonings through the sprouts to avoid knocking their tops off. 
  • Save the Blanching Liquid – You can use it to make a batch of kongnamul guk (bean sprout soup).
  • Temperature – This dish is equally delicious served hot or cold!
  • Storage – Store leftover sukju namul in an airtight container in the fridge for around 2-3 days.
  • Optional Extra Veggies – Add julienne sliced carrot or thinly sliced spring onion / green onion. If you have burdock root, this would also work really well. See our kinpira gobo recipe for more ideas.
  • Extra Nuttiness – Top with a sprinkling of toasted sesame seeds.
  • Make it Spicy – Add gochugaru (Korean chilli flakes) to taste. Or drizzle your seasoned spinach with a little bibimbap sauce or homemade gochujang sauce!

Nutrition

Nutrition Facts
Korean Bean Sprout Salad – Sukju Namul Muchim
Amount per Serving
Calories
34
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
710
mg
31
%
Potassium
 
85
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
7
mg
8
%
Calcium
 
9
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Korean Bean Sprout Salad - Sukju Namul Muchim
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