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.
Servings 4 Side Serves
Calories 34kcal
Cost $5
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
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
Calories: 34kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 710mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg