A simple Korean side dish made by briefly blanching and seasoning bean sprouts.
Here is another effortless Korean side dish. This time, it’s made with mung bean sprouts (sukju namul). I used its full name here to distinguish them from soybean sprouts (kongnamul), but these sprouts are better known as simply bean sprouts in America – the same sprouts I used for nokdujeon and kimchi mandu.
The cooking method and seasonings for this dish are very similar to its soybean counterpart. The most notable difference is that because mung bean sprouts don’t actually have the bean parts, they take less time to cook. Also, they contain a much higher water content. Squeeze the cooked sprouts to remove the excess water before seasoning them, which will make the sprouts much crunchier.
You can also make this dish spicy by adding a little bit of gochugaru (red chili pepper flakes). Either way, it will be a pleasant addition to your meal! Also great in bibimbap!
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Ingredients
- 1 pound sukju namul mung bean sprouts
- 1 scallion finely chopped
- 1 teaspoon garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt (about 1 teaspoon) and pepper, to taste If using fine salt, start with 1/2 and add more as needed.
Instructions
- Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
- Drain quickly. When cool enough to handle, gently squeeze out the excess water.
- Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
Sue Winking says
This tasted just like what I remember from the Korean restaurant we used to go to weekly in St. Paul, MN. Had this with your Kimchi Jjigae recipe and rice and our dinner was fabulous. Thank you for sharing these delicious recipes with all of us.
Hyosun says
Great! This mild side dish is great with a spicy dish like kimchi jjigae. Thank you for using my recipes!!
Glaurbes says
In your bibimbap recipe, you say to shock the bean sprouts with cold water. But in this recipe you do not, should we shock with cold water? Thank you for the recipe!
Food lover says
This stir-fried bean sprouts is worth trying as it adds some creative spices to make an otherwise simple dish more rich and varied.
Linda P says
This is the recipe I was looking for! It captures the flavor of the Korean plate lunch banchan here in Hawaii. Delicious and simple. I’ll be making it again and again.
Nanci Pierce says
Your Sukju Namul was so delicious and easy to make! Your website is my go-to for Korean cooking – thank YOU so much for sharing your wonderful recipes!
P.S. Do you have a cookbook published?
valerie cote says
To salty! cut salt in half!
Susan says
How long can these be kept in the fridge or and I freeze them. I have an abundance now and I would love to serve them for my mom’s birthday.
Hyosun says
Up to 3 to 4 days.
Richie Hariuchi says
Awesome!!
Steph says
Can I make a big batch of this that’s good for a couple days and put it in the fridge? Or it should be eaten right away after making it? Thank you.
Hyosun says
Yes, it will be okay for a couple of days, but not too much longer. Enjoy!
Julie says
How far ahead of serving can I make this dish? Does it still taste good if make it the day prior to serving?
Hyosun says
Yes, it will be fine the day prior to, not too far in advance.
Anonymous says
couldn’t u just use raw bean sprouts?
Hyosun Ro says
You can in other dishes, but it’s traditionally blanched for this namul dish to draw out water to give it a crunch texture Korean namul is known for. Thanks!
Will says
Thanks! Made this one tonight, and came out very well.
Is it Ok to cool the sprouts in cold water after blanching them, or is it good to let them continue cooking a bit longer?
Hyosun Ro says
Hi Will – Sure, it’s okay to shock in cold water. But, since the sprouts are blanched only for a short time, I don’t find it necessary. They still turn out crunchy. Thanks for trying out my recipe and coming by!
Biren @ Roti n Rice says
Another simple and delicious condiment! Love both bean and soy sprouts.
Hyosun Ro says
Thank you, Biren! I love them too.
PolaM says
looks like a great side dish!
Hyosun Ro says
Thank you, PolaM!
Suzi says
I love this, so healthy too. I could eat the whole thing. I have been srpouting my own sprouts lately and trying different beans. I have some garbanzos sprouting now. Have a lovely day.
Hyosun Ro says
Wow that must be fun! I’ve only done it with soybeans. Thanks for visiting, Suzi!
Nami | Just One Cookbook says
I know this is effortless and DELICIOUS! I can eat this entire batch myself, and I’m not kidding! I love your green/bluish plate…so pretty and perfect for this simple bean sprout dish!
Hyosun Ro says
Thank you, Nami! It’s one of my go-to side dishes.
Charles says
I love this – they serve this as a little accompaniment to main courses in the local Korean restaurant. I’ve always wanted to give making it a try because I can never get enough of it 😀
Hyosun Ro says
Hi Charles – It’s really easy to make if you can find bean sprouts near you. Hope you give it a try. Thanks for visiting!
beyondkimchee says
Looks like perfectly cooked mung bean sprouts. I can imagine the crunch goodness with a sesame fragrance in the dish. I think I have the same napkin…
Hyosun Ro says
Thank you, Holly!
Tammy Quackenbush says
One of my favorite dishes of all time! 🙂
Hyosun Ro says
I love it too. So good. Thanks for coming by!