Mung Bean Sprouts Recipe
by Easy and delicious Mung Bean Sprouts Recipe takes mere minutes to make! Inspired by Korean bean sprouts salad – Sukju Namul, this terrific banchan side dish is low carb, nutritious, and perfect for hor summer!
If you love Asian side dishes, you’ll also love my vegetarian bibimbap or Korean zucchini side dish. Both of them are loaded with vegetables and DELICIOUS!
Why you’ll love this side dish
If you are new to Korean bean sprout salad, let me tell you this is a simple and quick way to enjoy them Korean-style!
- Easy and fast: takes about 10 minutes to blanch and no special cooking tools are required.
- Crisp texture: perfectly crisp and juicy bean sprout salad – everyone will love it in the family!
- Healthy and flavorful: these white bean sprouts are economical and best of all they are delicious and gluten-free!
Are mung bean sprouts the same as soybean sprouts?
No. Mung bean sprouts are different from Soybean Sprouts.
Mung bean sprouts or lǜ dòu yá (绿豆芽) are the thin, edible shoots produced from sprouted mung beans. They can be eaten raw or slightly cooked, and have a crunchy texture and subtly sweet flavor. They are most commonly used in Asian cuisine such as Paleo Pad Thai and Brisket Pho.
Soybean Sprouts or huáng dòu yá (黄豆芽) is also a type of vegetable but produced from sprouted soybeans. It’s pretty much to spot the difference because soybean sprouts have large yellow beans attached to the shoots.
Ingredients:
This bean sprout recipe is super simple with just a handful of ingredients:
- Mung bean sprouts
- Seasoning sauce: coconut aminos, spring onions, salt, toasted sesame oil, garlic, and toasted white sesame seeds.
Ingredient substitutions:
- You can use regular soy sauce to replace coconut aminos.
- Scallions and spring onions are interchangeable for this recipe
- Toasted white sesame seeds add a nice aroma and a little crunch to the dish but it’s not a necessary ingredient if you can’t find it.
- Different vegetables: The same recipe and cooking method also works for julienned carrots or spinach. My vegetarian bibimbap is a perfect example.
Tip: How to select fresh mung bean sprouts
- Good quality sprouts should look plump, not wilted or watery, and in white color. If they look translucent, they are wilted.
- Bean sprouts are usually packed in a bag. The bottom of the bag should not be watery.
- Once you bring them home, pat them dry with a clean paper towel. Store them in a vegetable crisp drawer. Use them within 2 days.
How to make the dish
Before we start cooking, rinse the bean sprouts a few times under tap water. Pat them dry with a clean paper towel.
- Bring a large pot of water to a boil and quickly blanch the sprouts for 45 seconds to 1 minute.
- Immediately soak them in a bowl of cold water to stop the cooking. Set them aside to drain well.
- Mix well the dressing in a separate bowl.
- Lightly squeeze the bean sprouts to remove excess water and combine them with the dressing.
- Toss well and transfer them into a large serving bowl. Serve chilled.
Different ways to use mung bean sprouts
There are many ways you can enjoy Asian sprouts. Here are a few ideas to help you create more recipes for sprouted mung beans:
- Add them to the filling of keto egg rolls or rice paper dumplings. They add a lovely crunch and crispiness to these yummy appetizers. 🙂
- Raw bean sprouts also work well in hot soup broth. Sprinkle a handful on vegan hot pot, tantanmen ramen, or khao soi in the winter.
- Another popular way to enjoy Chinese food with bean sprouts is to stir-fry them. My moo shu chicken, sha cha beef, or keto lo mein are the perfect examples.
Variations
- Different vegetables: If you can’t find soy bean sprouts, the same recipe also works for julienned carrots or spinach.
- For Chinese-flavored mung bean dishes: add a touch of my Chili garlic sauce to the dressing.
- Extra umami: Replace salt with Takii shiitake mushroom seasoning for an extra savory taste.
- Add a touch of ground black pepper if you like a little peppery taste.
Serving suggestions
This Korean bean sprout side dish is super versatile. Here are a few great ideas to get you started:
Serve it as a side dish to pair with a protein of choice. I recommend baked whole30 salmon with gochujang glaze, kimchi beef stir fry, or kalbi.
Make it a vegetarian meal with gochujang pasta or kimchi cauliflower fried rice, and serve it alongside with silken tofu recipe.
Common FAQs
Most of the western grocery stores sell mung bean sprouts with ends already trimmed. If not, nip off the ends, rinse the sprouts in clean water, and pat dry before you blanch or stir fry.
You can enjoy them raw, with hot water blanched, add them to hot soup, or stir-fried the bean sprouts.
You can enjoy them either cooked or raw. For the best texture and flavor, mung bean sprouts should be quickly blanched in hot water, stir-fried, or use as a garnish in hot soup.
According to webmd, mung bean sprouts are low in calorie. Each 1-cup serving of mung bean sprouts provides 13.7 milligrams of vitamin C, 34.3 micrograms of vitamin K, and 3.2 grams of protein.
Storage, make-ahead, reheat
Cooked mung bean sprouts should be stored in the fridge and in an airtight container for up to 3 days.
You can blanch the bean sprouts 1-2 days ahead and combine them with the seasoning right before serving.
The best way to reheat bean sprouts is to eat them cold and retain the crunchiness and crisp texture.
More Asian salads and healthy greens
Looking for more fresh Asian-flavored salads and leafy greens? For salads that are also balanced with protein, you’ll love my Thai larb, Spicy Thai beef salad, and smoked salmon salad.
For a pure veggie feast, my sauteed Chinese mustard green, Korean cucumber salad, Cucumber kimchi (coming soon), and Japanese spinach salad are all terrific choices.
Umami tips
- Mung bean sprouts are a versatile ingredient. You can enjoy it raw, blanched, or stir fry.
- When hot water blanch, don’t over-blanch the bean sprouts.
- Soak them in cold water after blanching so that they retain a crisp and juicy texture.
Mung bean sprouts recipe (Korean bean sprout salad)
Ingredients
- 1 lb. mung bean sprouts, rinsed and pat dry
Mung Bean Sprouts Sauce Seasoning:
- 3 tbsp coconut aminos
- 2 bulb scallions, chopped
- ¼-½ tsp coarse sea salt, or to taste
- 2-3 tsp toasted sesame oil, see notes
- 0.2-0.3 oz. garlic cloves, grated or crushed (about 1 medium clove)
- Sprinkle Toasted white sesame seeds, optional
Instructions
- Before we start cooking, rinse the bean sprouts a few times under tap water. Pat them dry with a clean paper towel.
- Bring a large pot (about 7 cups water to boil. Season the water with 2 small pinches of salt. Add mung bean sprouts and quickly blanch them for 45 seconds to 1 minute. Rinse in cold running water and set aside to drain well.
- To make the sauce, in a bowl combine ingredients from coconut aminos to garlic. Gently mix well.
- Place the blanched mung bean sprouts in a large serving bowl. Add the sauce and gently toss and mix. Taste to make seasoning adjustments. Sprinkle with sesame seeds, if using. Serve cold or warm.
- Store extra in airtight container in the fridge. Best finish in 3-4 days.
Video
Notes
- Good quality sprouts should look plump, not wilted or watery, and in white color. If they look translucent, they are wilted.
- Cooked mung bean sprouts should be stored in the fridge and in an airtight container for up to 3 days.
- You can blanch the bean sprouts 1-2 days ahead and combine them with the seasoning right before serving.
- The best way to reheat bean sprouts is to eat them cold and retain the crunchiness and crisp texture.
Nutrition
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Can you please share how you blanched it using the Anyday in the microwave?
I add just enough room temperature water to cover the bean sprouts and microwave on high for 1 minute. Check and stir and microwave for another 30 seconds. The sprouts should be lightly cooked but still crisp and tender.
I can’t believe how quick this recipe is! Just what I have been looking for! It’s been a while since I wanted to experiment more with bean sprouts, and I think the time has come!
So happy to hear. Lovely!
This is so light and refreshing! Perfect with grilled chicken.
These look so good, and sprouts are so good for you too! A win win.
We love been sprouts, but mostly eating them raw. Have to try it your way.
I’ve never made mung bean sprouts before but I love them in Chinese food! I really love the dressing you used and I just might add a little chili oil as I can’t resist!
Beautiful recipe and so simple!
What a perfect side dish! I often have leftover mung bean sprouts leftover every time I buy them for a salad, but now I know just what to do with them!
Love this! What a fantastic simple little side dish!
Never would’ve thought to prepare these like this. So simple but adds so much flavor!
Omg yum!! I just bought some bean sprouts and need to give this recipe a try!
The crunchy texture of the sprouts with that amazing dressing….yum! Can’t get enough!
I Love Mung Bean Sprouts! This dish was Simple and Delicious, ChihYu!
Appreciate it, JoJo!
I haven’t worked with mung bean sprouts in a long time. You’ve just inspired me to get back in and make your tasty recipe!