Korean Mung Bean Sprouts Salad (Sukju Namul Muchim)
This delicious mung bean sprout salad I normally make this salad to add to bibimbap. While it has a mild nutty aroma and a savoury flavour, it doesn’t have a dominant taste so it blends very well in bibimbap. It also has a nice crunchy texture! Of course, it stands well on its own as a side dish to any Korean meal as well.I hope you enjoy my bean sprouts salad recipe!
Ingredients
- 3 cups fresh mung bean sprouts
- 6 cups boiling water
- 3 tbsp spring onion/scallion finely chopped
- 1/2 tsp garlic minced
- 1/2 tsp fine sea salt (You can adjust the amount of salt per your requirement)
- 1 tbsp sesame seeds roasted
- 1 tbsp sesame oil
- 1 tsp fish sauce
Instructions
- 1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.
- 2. Put the boiling water into the bowl Boil and leave them for 1-2 mins.
- 3. Drain the water and run cold water on the sprouts for 1-2 minutes.
- 4. Squeeze the mung bean sprouts with your hands to remove excess water.
- 5. Put all the ingredients into a mixing bowl and add the mung bean sprouts. Mix them well.
- Enjoy and serve.
Video
Notes
