Korean Bean Sprouts Recipe

I present my quick Sukju Namul, an Asian salad with bean sprouts that comes together in minutes and hides a surprising sesame and garlic punch.

I never thought mung bean sprouts could sing, until I tossed a pile of them with a splash of toasted sesame oil and actually paid attention. This Bean Sprout Recipe feels like a little prank on my own taste buds, bright and crunchy in a way that makes you wonder why you didnt try it sooner.

I make it when the heat is too much but i still want something lively, not heavy. It’s simple, kind of cheeky, and somehow gets people asking what that thing is on their plate.

Try it once, youll be back for the weirdly addictive snap.

Ingredients

• Mung bean sprouts: Crunchy, low calorie, good fiber and some plant protein, it’s refreshing mild taste.
• Garlic: Sharp, aromatic, boosts flavor, it’s got immune friendly compounds and cooks sweet.
• Green onion: Fresh, bright bite, adds color and mild oniony flavor, low calories.
• Toasted sesame oil: Nutty, fragrant oil, small amount adds big aroma, it’s very potent.
• Light soy sauce: Salty umami kick, adds depth and color, watch sodium levels though.
• Toasted sesame seeds: Tiny crunch, extra nuttiness, little calories, good finishing touch and texture.
• Gochugaru: Papery pepper flakes, smoky heat, adds warm color and mild spice if used.

Ingredient Quantities

• 400 g mung bean sprouts (sukju, about 14 oz)
• 1 tsp salt
• 1 clove garlic minced
• 1 green onion thinly sliced
• 1 tbsp toasted sesame oil
• 1 tsp light soy sauce (optional)
• 1 tsp toasted sesame seeds
• 1/4 tsp sugar (optional)
• Pinch gochugaru Korean red pepper flakes (optional)

How to Make this

1. Rinse 400 g mung bean sprouts under cold water, pick out any slimy bits and trim a few brown root tails if you want, but you can leave most alone.

2. Bring a medium pot of water to a rolling boil and stir in 1 tsp salt, then add the sprouts and blanch for 1 to 2 minutes until mostly translucent but still crisp, dont overcook or they get mushy.

3. Prepare an ice bath while they cook, then immediately plunge the sprouts into the ice water to stop cooking and keep the crunch; if you dont have ice just rinse under very cold running water.

4. Drain the sprouts well in a colander, then gather them in a clean towel or cheesecloth and gently squeeze out as much water as you can without crushing them.

5. In a small bowl mix 1 clove garlic minced, 1 green onion thinly sliced, 1 tbsp toasted sesame oil, 1 tsp light soy sauce if using, and 1/4 tsp sugar if using; add a pinch of gochugaru if you want a little heat and color.

6. If your sesame seeds arent toasted, quickly dry-toast 1 tsp in a small pan until fragrant, takes like 1 minute, then let cool.

7. Toss the drained sprouts with the seasoning mix, tasting and adjusting salt or soy sauce as needed; add extra sesame oil if it seems dry.

8. Sprinkle the toasted sesame seeds on top, give one last gentle toss, let sit 3 to 5 minutes so flavors meld, then serve chilled or at room temperature.

Equipment Needed

1. Medium pot for blanching the sprouts, bring to a rolling boil
2. Colander to drain them well
3. Large bowl for an ice bath, or cold running water if you dont have ice
4. Clean kitchen towel or cheesecloth to gently squeeze out excess water
5. Small mixing bowl and spoon for the seasoning, taste and adjust as needed
6. Small skillet to quickly toast the sesame seeds, takes like 1 minute
7. Measuring spoons (1 tsp, 1 tbsp) for salt, sesame oil, sugar etc
8. Sharp knife and cutting board to mince the garlic and slice the green onion
9. Slotted spoon or tongs to move sprouts between pot and ice bath
10. Serving bowl or plate to let the salad rest and then serve

FAQ

Korean Bean Sprouts Recipe Substitutions and Variations

• Mung bean sprouts: swap with soybean sprouts (kongnamul) for a nuttier crunch, just blanch 1-2 minutes longer since they’re thicker; or use shredded napa cabbage or julienned cucumber if you want raw crispness.
• Toasted sesame oil: if you dont have it use a neutral oil (canola or grapeseed) plus 1/2 tsp toasted sesame seeds or 1/4 tsp tahini to get that sesame flavor, peanut oil also works for a nutty note.
• Light soy sauce: use tamari for gluten free, same amount; coconut aminos for soy free, it’s a bit sweeter so use slightly less or add a splash of rice vinegar to balance.
• Green onion: substitute chives, thinly sliced mild white onion, or the green part of leek, just use a little less if it’s sharper cause it can overpower the dish.

Pro Tips

1) Drying matters more than you think. After shocking, use a salad spinner first, then wrap the sprouts in a clean towel and press gently to remove water. Dont squeeze too hard or you’ll bruise them and make them limp.

2) Test doneness, dont rely on the clock. Pull one sprout out and bite it while cooking so you know the exact texture you like. If they feel even slightly soft, stop cooking and cool them fast so they stay crunchy.

3) Make the seasoning sing. Warm the sesame oil slightly before mixing with the garlic so the flavors bloom, and add a squeeze of lemon or a splash of rice vinegar if it tastes flat. A little extra toasted sesame oil right before serving gives a real aroma boost.

4) Toast and finish wisely. Toast sesame seeds on low heat and shake the pan constantly, it only takes a minute and they burn fast. If you want more sesame punch, crush some of the seeds after toasting to release extra oil and flavor.

5) Prep and store like a pro. Keep sprouts undressed in the fridge for a day or two, wrapped with a paper towel to absorb moisture. Dress them just before serving for best texture, but if you must store dressed leftovers, press another paper towel on top to keep them from getting soggy.