Best 4 Sukju Namul Mung Bean Sprout Salad Recipes
Sukju Namul, also known as mung bean sprout salad, is a traditional Korean side dish that is both flavorful and refreshing. It is commonly served with rice and other Korean dishes, and it is also a popular banchan (side dish) for Korean barbecue. Sukju Namul is made with mung bean sprouts, which are a good source of protein, fiber, and vitamins. The dish is typically seasoned with sesame oil, vinegar, garlic, and salt, and it can also include other ingredients such as sesame seeds, red pepper flakes, and onion. Sukju Namul is a healthy and delicious side dish that is easy to make and can be enjoyed by people of all ages.
Here are our top 4 tried and tested recipes!
BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL
My Mung Bean Sprouts Recipe for a Korean side dish called Sukju Namul. Easy and simple to make. Great topping for bibimbap.
Provided by JinJoo Lee
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Rinse mung bean sprouts in water and drain.
- In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
- Prepare an ice bath with a bowl of ice water.
- Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
- When cooked, transfer the sprouts to ice bath immediately.
- When sprouts are completely cooled, drain.
- Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
- Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.
Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 247 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)
Steps:
- Gather the ingredients.
- Parboil the bean sprouts in boiling water for 2 minutes.
- Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
- Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
- Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM
Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi
Provided by Chele B
Categories Asian
Time 7m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
- While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
- Once completely cooled, store in an airtight container.
Tips:
- Choose fresh and tender mung bean sprouts, with bright green color and no signs of wilting.
- Soak the mung bean sprouts in cold water for at least 30 minutes before cooking. This helps to remove any bitterness and makes them more crunchy.
- Blanch the mung bean sprouts in boiling water for a few seconds, then immediately transfer them to a bowl of ice water. This stops the cooking process and preserves their crispness.
- Use a variety of seasonings to flavor the mung bean sprouts. Common choices include garlic, ginger, sesame oil, soy sauce, and vinegar.
- Garnish the mung bean sprout salad with sesame seeds or chopped green onions for a pop of color and flavor.
Conclusion:
Sukju namul is a refreshing and flavorful Korean salad made with mung bean sprouts. It's a popular side dish that can also be enjoyed as a light meal. With its simple ingredients and easy-to-follow instructions, this salad is a great option for those looking for a healthy and delicious dish. Whether you're a seasoned cook or a beginner in the kitchen, you'll find that sukju namul is a delicious and satisfying addition to your culinary repertoire. So next time you're looking for a quick and easy salad, give sukju namul a try!
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