Sukju Namul Muchim (숙주나물 무침) | Korean Mung Bean Sprout Salad

Sukku Namul is one of the vegetable side dishes that appears often on Korean lunch and dinner tables. It’s a great side dish to balance out a heavy meat dish or spicy food like bulgogi, and can also be used as a topping on bibimbap. You can also put it in Moo Guk (Korean radish soup), or just eat it on its own as a low calorie meal or snack.

  • 350g fresh mung bean sprouts (about two 7 oz. packages)
  • 1 teaspoon ground salt (to add to the water)
  • 6 cups of water
  • 1 teaspoon finely chopped scallion
  • ½ teaspoon minced garlic
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon ground salt (You can adjust the amount of salt)
  • 1 tablespoon sesame oil


  1. Rinse bean sprouts in cold water and discard any bad sprouts. 
  2. Boil the water in a pot and add salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and boil for 1-2 minutes. 
  3. Drain hot water and run cold water on the sprouts for 1-2 minutes.
  4. Squeeze the bean sprouts with your hands to remove any excess water. Place bean sprouts into a mixing bowl and add the seasoning. Mix well.
  5. Serve and enjoy.