Best 2 Sukju Namul Mung Bean Sprout Salad Recipes

**Sukju Namul (Mung Bean Sprout Salad): A Refreshing and Nutritious Korean Dish**

Sukju namul, a refreshing and nutritious Korean dish, is a salad made with mung bean sprouts. It is a staple side dish in Korean cuisine, often served with rice, noodles, or soup. The mung bean sprouts are blanched and seasoned with a variety of ingredients, including garlic, sesame seeds, vinegar, and soy sauce. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying addition to any meal.

**Variations of Sukju Namul**

While the basic recipe for sukju namul remains the same, there are several variations that incorporate additional ingredients and flavors. Some popular variations include:

* **Spicy Sukju Namul:** This version of the salad adds a kick of heat with the inclusion of gochujang (Korean chili paste) or gochugaru (Korean chili powder).

* **Sesame Sukju Namul:** This variation emphasizes the nutty flavor of sesame seeds. Toasted sesame seeds are sprinkled on top of the salad, adding a crunchy texture and a boost of flavor.

* **Vinegar Sukju Namul:** This version is known for its tangy and refreshing taste. Rice vinegar or apple cider vinegar is added to the dressing, giving the salad a bright and acidic flavor.

* **Cucumber Sukju Namul:** This variation incorporates thinly sliced cucumbers, adding a refreshing crunch and a touch of sweetness to the salad.

* **Carrot Sukju Namul:** This version includes grated carrots, which add a pop of color and a slightly sweet flavor to the salad.

With its versatility and numerous variations, sukju namul is a dish that can be enjoyed in a variety of ways. Whether you prefer a spicy, tangy, or nutty flavor profile, there is a sukju namul variation that will satisfy your taste buds.

Here are our top 2 tried and tested 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

Tips:

Fresh Ingredients: Use fresh, crisp mung bean sprouts for the best flavor and texture.
Blanching: Blanching the mung bean sprouts helps to preserve their bright green color and slightly softens them, making them more palatable.
Soaking Dried Shiitake Mushrooms: If using dried shiitake mushrooms, soak them in hot water for at least 30 minutes or until softened. Then, drain and slice them before adding them to the salad.
Seasoning: Adjust the amount of salt, sesame oil, and vinegar to your taste preferences. You can also add a pinch of red pepper flakes for a bit of spice.
Serving: Serve sukju namul as a side dish or as part of a larger meal. It pairs well with rice, noodles, or grilled meats.

Conclusion:

Sukju namul is a refreshing and flavorful Korean salad made with mung bean sprouts, vegetables, and a savory dressing. It is a healthy and versatile dish that can be enjoyed as a side dish or as part of a larger meal. With its vibrant colors and textures, sukju namul is a delightful addition to any table.