Korean Bean Sprout Salad (Sookju Namul)

Popular Korean side dishes include sookju namul, or mung bean sprout salad. Fresh, flavorful, and easy to make. It complements most Korean dishes and is flexible.  

Bibimbap (Korean mixed rice with veggies and pork) and daikon radish and carrot salad often include Korean bean sprouts. These bean sprouts can be added to soup or served with rice.  

Ingredient

– 1/2 pound mung bean sprouts, rinsed thoroughly – 1 scallion, finely chopped – 2 teaspoons minced garlic

Ingredient

– 2 teaspoons sesame oil – 1 teaspoon sesame seeds, toasted – 1 teaspoon soy sauce – 1/2 teaspoon kosher salt

Steps to Make It

Gather the ingredients. 

Steps to Make It

For two minutes, parboil the bean sprouts in hot water.  

Steps to Make It

After taking them out of the hot water, give the sprouts a quick rinse in cold water. To remove any extra water, gently squeeze the bean sprouts between your palms.  

Steps to Make It

Add the salt, soy sauce, toasted sesame seeds, sesame oil, scallion, and garlic to the bean sprouts.  

Steps to Make It

Serve immediately or refrigerate until serving. 

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