Korean Bean Sprout Salad Sookju Namul Food

KOREAN BEAN SPROUTS SALAD (SOOKJU NAMUL)

Korean Bean Sprouts Salad (Sookju Namul) image

Mild, nutty, and refreshing, this classic Korean bean sprouts salad can be made at home in less than 10 minutes from start to finish!

Provided by Caroline Phelps

Categories Salads

Time 7m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 118 calories, Sugar 4.8 g, Sodium 152.8 mg, Fat 9.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 7.6 g, Fiber 2.2 g, Protein 3.8 g, Cholesterol 0 mg

BEST BEAN SPROUTS RECIPE FOR KOREAN SUKJU NAMUL

Best Bean Sprouts Recipe for Korean Sukju Namul image

My Mung Bean Sprouts Recipe for a Korean side dish called Sukju Namul. Easy and simple to make. Great topping for bibimbap.

Provided by JinJoo Lee

Categories Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

1 lb mung bean sprouts
1 qt salted water for cooking ((1/2 tsp sea salt for 1 quart of water))
1/2 tsp sesame seeds
1/2 tsp sesame oil
1/2 tsp fine sea salt ((Trader Joe's fine sea salt - 440 mg sodium per 1/4 tsp))
1 tsp green onions ((chopped))
ice bath
dash black pepper ((optional))

Steps:

Rinse mung bean sprouts in water and drain.
In a pot, bring 1 qt of water and 1/2 tsp sea salt to boil.
Prepare an ice bath with a bowl of ice water.
Add bean sprouts to boiling water and bring back to boil. Cook for 2-3 minutes (after it starts boiling again) or until sprouts just starting to look cooked. Sprouts should be slightly crunchy and will start to look translucent and dull in color. Do NOT OVERCOOK.
When cooked, transfer the sprouts to ice bath immediately.
When sprouts are completely cooled, drain.
Grab a handful of sprouts and squeeze the liquid gently with your hands. Repeat for remaining sprouts.
Season bean sprouts with sea salt, sesame oil and sesame seeds. Garnish with some chopped green onions.

Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 247 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g