Korean Bean Sprout Salad (Sukju Namul Muchim)

Korean bean sprout salad or Sukju Namul Muchim is a light and refreshing side dish, packed with soft, subtle flavors. Blanched mung bean sprouts are tossed in a nutty, savory dressing, making it the perfect side dish to complement a variety of dishes. It’s quick and easy to make, comes together in just a few minutes and adds a fresh, crunchy touch to any meal. 

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What is Korean bean sprouts salad?

Sukju Namul Muchim, also spelled Sookju Namul Muchim, is probably one of the most popular side dishes in Korean cuisine. This salad is typically served as part of banchan, which are small side dishes served alongside rice.

With its delicate yet delicious flavor profile, it doesn’t overpower other sides or main dishes, while its fresh, crunchy texture makes it a light and refreshing addition to the table. And it’s not just for Korean meals as it pairs beautifully with grilled meat, fish or vegetable dishes of all kinds.

Which ingredients to use

• Mung bean sprouts: Use fresh and crisp bean sprouts with white steams and yellow heads. Fresh sprouts will stay crunchy after blanching, unlike frozen bean sprouts, making all the difference for this recipe.
• Green onion: Adds freshness and a subtle sharpness as well as some extra crunch.
• Garlic: Fresh garlic brings a bold and aromatic depth of flavor. Add more to taste for an extra pungent kick.
• Sesame oil: Sesame oil gives this bean sprout salad its nutty aroma and soft finish.
• Sesame seeds: Lightly toasting the sesame seeds before using enhances their nuttiness.
• Soy sauce: Adds a deeper and more savory flavor base. Use a light soy sauce or all purpose for this recipe. Avoid dark or sweet soy sauce as the flavors are too rich and strong which will in turn overpower this salad’s unique taste.
• Salt: Use fine sea salt for seasoning.

Recipe instructions

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

• Make the dressing: Finely chop the green onions and mince the garlic. Lightly toast the sesame seeds in a dry pan. Keep some chopped green onions and sesame seeds aside for the finishing garnish. In a medium sized mixing bowl, combine the garlic, sesame oil, soy sauce, sesame seeds, salt and green onions. Set aside for later.

• Rinse the bean sprouts: Rinse the bean sprouts in a colander under cold running water.
• Blanche the bean sprouts: Bring water in a medium sized pot to a boil. You can add salt to the water, but it’s not necessary. When the water is boiling, add the bean sprouts and cook them for 1 to 2 minutes.

• Drain and rinse the mung bean sprouts: After cooking, drain the bean sprouts in a strainer and rinse them again properly with cold running water. Leave to drain for a few minutes. You can also gently squeeze the water from the sprouts with your hands.

• Combine with the dressing: Mix the drained mung bean sprouts with the dressing and toss to coat.
• Refrigerate (optional): When not serving immediately, cover the bowl and refrigerate until you are ready to serve.
• Serve: Serve immediately or later chilled in a serving bowl and sprinkle with extra green onions and sesame seeds.

Best tips for making mung bean sprouts salad

• Preparation: Use fresh, crisp bean sprouts and rinse them under cold water just before cooking. Discard any sprouts that look wilted or no longer fresh.
• Don’t overcook: This bean sprout banchan calls for a crisp and crunchy texture so don’t overcook them. Add the sprouts to the pot when the water is boiling and don’t cook for longer than 2 minutes.
• Stop the cooking process: Once the bean sprouts are cooked, drain them and rinse again thoroughly under cold running water. This will immediately stop the cooking process and help preserve their crisp texture.
• Use the same day: It’s best to serve this dish the same day otherwise the dressing will make the bean sprouts soft and soggy, they will lose their crisp texture.
• Storage: Store in the fridge in an airtight container as soon as it’s cooled off to room temperature.
• Use fresh bean sprouts: You’ll often find mung bean sprouts frozen, which are great for other recipes. This salad however calls for fresh sprouts as frozen ones will be too soft when defrosted.

How to serve

Serve with any Korean dishes like bulgogi, bibimbap, tteokbokki or any other rice dishes. This Korean mung bean sprout salad is also great to serve as a salad or side dish with any barbecue or garden party.

Serve with grilled chicken, fried trout, baked salmon or as a salad with mussels, like this mussels marinara or mussels mariniere.