Sookju Namul (Korean mung bean sprout salad)

4 to 6 servings


  • Water — 4 cups
  • Salt — 1 teaspoon
  • Mung bean sprouts — 1/2 pound
  • Scallions, minced — 1
  • Garlic, minced — 1 clove
  • Sesame oil — 1 teaspoon
  • Sesame seeds, toasted — 1 teaspoon
  • Salt — to taste


  1. Bring the water and salt to a boil in a saucepan over medium-high flame. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly and set aside for another 2 minutes.
  2. Drain the sprouts, rinse them with cold water and squeeze out any extra water with your hands.
  3. Toss the sprouts with the remaining ingredients and set aside for 30 minutes to let the flavors mingle. Serve at room temperature.

Sookju Namul Variations

  • Use soybean sprouts instead of mung bean sprouts.
  • Add a splash or two of rice wine vinegar if you like.
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