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.
(*) 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.
Preparation time: 15 to 20 minutes
Cooking time: 2 to 3 minutes