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.
In This Post You’ll Learn
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 in homemade bibimbap rice bowls or alongside Korean BBQ favourites like bulgogi.
It’s also vegan and vegetarian friendly!
Related: Korean Pickled Garlic / Homemade Korean Kimchi
What’s the difference between sukju namul and kong namul?
They’re actually very similar! Sukju namul muchim is made with mung bean sprouts, while kongnamul muchim is made with soy bean sprouts.
As we like to say though – whichever sprouts you have in the fridge will work with this seasoning!
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.
How to Make Sukju Namul
First, gather your ingredients: See recipe card below for measurements.
- Bring a medium pot of water to the boil. Add salt, then the bean sprouts. Blanch for around 3-4 mins until softened. Drain.
- 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
We don’t recommend it. Generally bean sprouts should be cooked before consuming, unless they’re labelled as ready to eat.
Yes you can! It will last around 10 months in the freezer in an airtight container.
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!
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Ingredients
- 2 cups bean sprouts 100 g / 3.5 oz
- 1 tsp salt
For the seasoning
- ½ tbsp soy sauce
- ½ tbsp sesame oil
- 1 tsp garlic chopped
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
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
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