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!



  • 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


  1. Bring a medium size pot of water with 1 teaspoon of salt to boil. 
  2. 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. 
  3. Gently squeeze the sprouts to remove excess water and pat dry with a paper towel. 
  4. 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. 
  5. 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

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