Sukju Namul Muchim (Korean Seasoned Mung Bean Sprouts Salad, 숙주나물)
One of the things that surprised me the most after moving to Germany was how difficult it is to find soybean sprouts, whereas mung bean sprouts (sukju) are much easier to come by in German supermarkets. In Korea, it’s quite the opposite! We use mung bean sprouts in many dishes, and sukju namul muchim is a popular and easy side dish that’s also vegan. I remember visiting a Korean restaurant in Germany where they sold mung bean sprout salad as a separate side dish, and I even met people who bought it as a salad! It was an eye-opening experience to see Korean food enjoyed in new ways.
Instructions
Blanch the mung bean sprouts:
Bring 1L of water to a boil and add 2/3 tablespoon of salt.
Once the water is boiling, add the washed mung bean sprouts and blanch for about 2 minutes.
After blanching, immediately transfer the sprouts to cold water to stop the cooking process, then drain them in a colander.
Season the sprouts:
In a mixing bowl, combine the blanched mung bean sprouts, minced garlic (if using), soup soy sauce or tuna fish sauce, and sesame oil. Mix well to evenly coat the sprouts.
Finish with sesame seeds:
Sprinkle a generous amount of sesame seeds on top before serving for that classic Korean finishing touch.
Your Sukju Namul Muchim is ready! It’s a simple yet flavorful side dish that pairs well with any Korean meal. Enjoy! 😊