Korean bean sprout salad (sukju namul) recipe

Recipe for korean bean sprout salad (sukju namul) in our easy ethnic recipes collection. Bean sprouts are the white, crunchy shoots of the mung bean that are often used in korean soups and stir-fries.

Recipe ingredients

• 3 cups water
• 3 cups fresh bean sprouts (*)
• 1/2 teaspoon soy sauce
• 2 teaspoons vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 green onions, finely chopped
• 1 teaspoon toasted sesame seeds

(*) Soybean sprouts, which have a stronger taste and smell than the sprouts from the mung bean, can be used in this recipe if they are cooked a minute or two longer.

How to make korean bean sprout salad (sukju namul)

• In a large saucepan, bring water to a boil over high heat. Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes, or until crisp-tender.
• Pour bean sprouts into a colander and rinse with cold water. Drain well and place in a large bowl.
• In a small bowl, combine remaining ingredients and stir to dissolve sugar.
• Pour dressing over bean sprouts, toss, and serve.

Preparation time: 15 to 20 minutes
Cooking time: 2 to 3 minutes
Serves 6

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