Mung bean sprouts recipe (Korean bean sprout salad)
Mung Bean Sprouts Recipe takes minutes to make! This Korean bean sprouts salad - Sukju Namul is a terrific side dish perfect for hor summer!
Servings: 6 servings
Ingredients
- 1 lb. mung bean sprouts rinsed and pat dry
Mung Bean Sprouts Seasoning:
- 3 tbsp coconut aminos or 1 tbsp light soy sauce + ½ tsp coconut brown sugar
- 2 bulb scallions diced to small rounds
- ¼-½ tsp coarse sea salt or to taste
- 1 tbsp toasted sesame oil
- 0.3 oz. garlic cloves grated (about 1 medium clove)
- Sprinkle Toasted white sesame seeds optional
Instructions
- Clean and prepare bean sprouts: Add the mung bean sprouts to a large colander. Fill with water, rinse, then drain. Repeat this a few times until the water runs clearer.
- Pick out any wilted or brown sprouts and nip away the tip ends. Pat dry with a paper towel to remove excess water.
- Boil water: Bring a large pot (about 7 cups) of water to a boil. Reduce heat to medium, lightly salt the water, and add the bean sprouts. Quickly blanch them for 45 seconds to 1 minute.
- Drain and rinse the sprouts under cold running water. Set aside to drain well.
- Sauce marinade: In a small bowl, combine soy sauce with coconut brown sugar (or use coconut aminos), scallions, salt, sesame oil, and grated garlic. Stir well until the sugar is dissolved.
- Combine: Before adding the blanched sprouts to a large serving bowl, use your hands to gently squeeze them again to remove excess moisture.
- Give the sauce a stir, then pour it over the sprouts. Toss to mix. Taste and adjust the seasoning. Sprinkle with sesame seeds. Serve right away at room temperature or chilled.
- Storage: Store extras in an airtight container in the fridge. The sprouts will continue to release moisture and dilute the sauce, so it’s best to finish within 3 days.
Video
Notes
- How to select mung bean sprouts: Fresh mung bean sprouts should look plump, bright white, and crisp—not wilted, mushy, or watery. If they look translucent, they’re past their prime.
- How to check in grocery stores: Most bean sprouts sold in Western grocery stores come in bags, which makes it tricky to check their quality. I always do a bag check—look at the front, back, and especially the bottom of the bag. If you see a pool of water collecting at the bottom, the sprouts are likely slimy and no longer fresh.
- Best time to buy mung bean sprouts: Buy them only when you’re ready to use them. They spoil quickly, so plan to cook them within a day or two.
- Leftovers: Store leftovers in the fridge and finish within 3 days. Bean sprouts don’t reheat well, so enjoy them cold.
- Food safety: Mung bean sprouts are grown in warm, humid conditions, which makes them more prone to foodborne bacteria. Since they’re often eaten raw or lightly blanched, it’s extra important to use fresh, high-quality sprouts and clean your cutting board and surfaces after prepping.
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg