Enjoy a light and refreshing Korean-style bean sprout salad from Creative Kitchen. This quick 10-minute side dish features blanched mung bean sprouts seasoned with toasted sesame seeds, soy sauce, sesame oil, brown sugar, garlic, spring onions, and a touch of chili. Known as Sukju Namul Muchim, it’s a common banchan in Korean cuisine, offering crisp texture and nutty, savory flavor — perfect for serving chilled or at room temperature as an appetizer or side.
Bean Sprout Salad
Print RecipeIngredients
- 2 Cup mung bean
- 3 Table spoon (tbsp) sesam seeds
- 2 Table spoon (tbsp) soy sauce
- 1 Table spoon (tbsp) sesame oil
- 1 Table spoon (tbsp) brawn sugar
- 2 Tea spoon (tsp) salt
- 2 Table spoon (tbsp) spring onion (or red onion)
- 1 Piece garlic cloves (optional)
- 2 Peck chili
Instructions
This 10-minute Korean sesame-seasoned bean sprouts (Sukju Namul Muchim) is perfect appetizer or side dish to use up the bean sprouts while they are still fresh.
It is also one of the most common and popular salads and no wonder, it is so easy to make and delicious.
Blanch the bean sprouts quickly in salted boiling water and rinse immediately in cold water. Gently squeeze out any water and put into a bowl. Add the seasoning ingredients and toss well to coat. Garnish and sprinkle bean sprouts with chili flakes and toasted sesame seeds. Serve at room temperature or chilled.
