Authentic Korean Seasoned Mung Bean Sprouts (Sukju Namul)
Sukju Namul
A light, nutty Korean side dish of blanched mung bean sprouts with sesame oil and garlic.
Nutrition (per serving)
Sukju Namul is one of the most beloved and essential banchan, or side dishes, in Korean cuisine. Its beauty lies in its clean, refreshing taste and the satisfying crunch of perfectly blanched mung bean sprouts. Whether you're serving it alongside a spicy bowl of bibimbap or as part of a traditional Korean spread, this dish provides a wonderful textural contrast that cleanses the palate and balances heavier flavors.
The secret to a great Sukju Namul is all in the timing. You want to blanch the sprouts just long enough to remove their raw edge while retaining that signature snap. Once they are chilled and squeezed dry, they are tossed in a simple yet fragrant mixture of toasted sesame oil, garlic, and scallions. It’s a humble dish that truly showcases how a few high-quality ingredients can create something absolutely delicious and healthy.
Ingredients
- Mung bean sprouts:1 lb
- Salt:1 tsp
- Garlic, minced:1 clove
- Sesame oil:1 tbsp
- Toasted sesame seeds:1 tsp
- Green onion, finely chopped:1 piece
- Salt (for seasoning):1/2 tsp
- Black pepper:1/4 tsp
Instructions
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Rinse the mung bean sprouts thoroughly in cold water and discard any discolored beans or loose skins.
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Bring a large pot of water to a boil and add one teaspoon of salt.
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Add the sprouts to the boiling water and blanch for 2 to 3 minutes until they are slightly translucent but still firm.
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Immediately drain the sprouts and rinse them under very cold running water to stop the cooking process.
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Using your hands, gently squeeze the sprouts to remove as much excess water as possible.
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In a medium bowl, combine the squeezed sprouts with the minced garlic, sesame oil, toasted sesame seeds, green onion, salt, and pepper.
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Toss the ingredients together by hand until the sprouts are evenly coated with the seasonings.
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Serve immediately at room temperature or refrigerate for a cold side dish.
Tips & Notes
- Avoid overcooking the sprouts; they should still have a crisp snap for the best texture.
- Ensure you squeeze out the excess water thoroughly to prevent the dressing from becoming watery.
- For a bit of heat, you can add a pinch of Korean red chili flakes (gochugaru).
