Best 3 Seasoned Mung Bean Sprouts Sukju Namul Muchim Recipes

**Sukju Namul Muchim: Korean Seasoned Mung Bean Sprouts**

Sukju Namul Muchim is a delightful Korean side dish made with mung bean sprouts that are seasoned with a variety of ingredients. It is a refreshing and crunchy dish that is perfect for any occasion. This article provides three variations of the dish: a basic version, a spicy version, and a vegetarian version.

In the basic recipe, mung bean sprouts are stir-fried with sesame oil, garlic, and salt. The spicy version adds gochugaru (Korean chili powder) and gochujang (Korean chili paste) for a kick of heat. The vegetarian version omits the meat and adds tofu instead for a plant-based protein source. All three versions are easy to make and can be served as a side dish to rice, noodles, or soup, or as a filling for wraps and sandwiches.

Let's cook with our recipes!

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

Best Bean Sprouts Recipe for Korean Sukju Namul image

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

Ingredients

1 lb mung bean sprouts
1 qt salted water for cooking ((1/2 tsp sea salt for 1 quart of water))
1/2 tsp sesame seeds
1/2 tsp sesame oil
1/2 tsp fine sea salt ((Trader Joe's fine sea salt - 440 mg sodium per 1/4 tsp))
1 tsp green onions ((chopped))
ice bath
dash black pepper ((optional))

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

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

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

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

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

Seasoned Mung Bean Sprouts--Sukju Namul Muchim image

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

Ingredients

8 ounces fresh mung bean sprouts
2 garlic cloves, minced
salt, to taste
2 green onions
2 tablespoons sesame seed oil
toasted sesame seeds (optional)

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:

To prepare the mung bean sprouts, rinse them thoroughly under cold water and drain them well.
If you don't have sesame seeds, you can substitute them with chopped peanuts or sunflower seeds.
To make the dish vegan, omit the fish sauce and use soy sauce instead.
For a spicier dish, add a pinch of red pepper flakes or gochugaru (Korean chili powder) to the dressing.
Serve the seasoned mung bean sprouts as a side dish or appetizer. It can also be used as a filling for wraps or sandwiches.

Conclusion:

Seasoned mung bean sprouts (sukju namul muchim) is a simple but flavorful Korean side dish that is easy to make and can be enjoyed by people of all ages. It is a good source of fiber, vitamins, and minerals, and it can be served as a side dish or appetizer. With its crunchy texture and savory flavor, seasoned mung bean sprouts is a great addition to any meal.