Sukju Namul
A light, crunchy, and garlicky Korean bean sprout salad that's quick to prepare and perfect as a side dish for various meals.
Ingredients
Main ingredients
- 2 cups fresh mung bean sprouts (sukju) Freshness matters—look for crisp, white stems and no sliminess.
- 2 tablespoons soy sauce Substitute: low-sodium soy sauce or tamari for gluten-free.
- 1 tablespoon sesame oil Lightly toasted sesame oil gives the classic nutty aroma.
- 1 clove garlic, minced Garlic can be reduced or omitted for sensitive palates.
- 1 teaspoon sesame seeds Toast them briefly in a dry pan for extra fragrance.
- 1 stalk green onion, chopped Use both white and green parts for balance.
- to taste salt Add sparingly if you use regular soy sauce; start with a pinch.
Instructions
Preparation
- Rinse the bean sprouts thoroughly under cold running water. Drain well.
- Bring a pot of water to a rolling boil. Add the sprouts and cook 2–3 minutes until tender but still crisp.
- Immediately drain and plunge the sprouts into a bowl of ice water (or run under cold water) to stop the cooking. Drain again and squeeze gently to remove excess water.
Dressing
- In a mixing bowl, whisk together soy sauce, sesame oil, minced garlic, and a tiny pinch of salt. Taste and adjust.
- Add the drained sprouts to the bowl and toss vigorously so every stem gets dressed.
- Transfer to a serving bowl and finish with sesame seeds and chopped green onion. Serve chilled or at room temperature.
Notes
Store in an airtight container for up to 2 days in the refrigerator. The sprouts will lose some crunch after 24 hours. Not recommended for freezing. Eat cold or bring to room temperature; avoid reheating in the microwave.