Korean Bean Sprouts Salad (Sookju Namul)
Mild, nutty, and refreshing, this classic Korean bean sprouts salad can be made at home in less than 10 minutes from start to finish!
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: about 2 cups 1x
- Category: Salads
- Method: Boiling
- Cuisine: Korean
- 1 pound fresh mung bean sprouts
- 1 teaspoon salt
- 2 ½ tablespoons toasted sesame oil
- 2 teaspoons minced garlic
- 1 ½ tablespoon chopped scallions
- 1 ½ teaspoon sesame seeds
- ¼ teaspoon salt
- Bring a medium size pot of water with 1 teaspoon of salt to boil.
- Add mung bean sprouts and blanch for 2 minutes. It’s important to use a timer here so you don’t overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
- Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
- Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
- Toss again and serve cold.
For more flavor you can add a drizzle of soy sauce.
For leftovers, keep this bean sprouts salad refrigerated in an airtight container for up to 2 days.
Keywords: appetizer, side dish, banchan