Crisp and Sweet Soybean Sprout Salad (Sukju Namul Muchim)
Easy and Delicious Korean Side Dish: Soybean Sprout Salad
Discover the delightful crispness and subtle sweetness of ‘Sukju Namul Muchim’ (seasoned soybean sprouts)! This is a wonderfully simple yet incredibly satisfying Korean side dish that adds a fresh touch to any meal. Made with minimal ingredients, it comes together quickly. The combination of crunchy sprouts, vibrant carrots, and fragrant scallions is sure to whet your appetite. It’s mild enough for children and perfect for keeping in the refrigerator for a few days. When you’re unsure what side dish to make, or need a quick and healthy option, give this recipe a try!
Main Ingredients
- 270g fresh soybean sprouts
- 0.3 Tbsp coarse salt (for blanching sprouts)
- 1/6 carrot
- 1/2 scallion
Seasoning Ingredients
- 0.3 Tbsp minced garlic
- 0.3 Tbsp soup soy sauce (Guk-ganjang)
- Salt to taste
- 0.3 Tbsp toasted sesame seeds
- 0.3 Tbsp sesame oil
- 0.3 Tbsp minced garlic
- 0.3 Tbsp soup soy sauce (Guk-ganjang)
- Salt to taste
- 0.3 Tbsp toasted sesame seeds
- 0.3 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the fresh soybean sprouts. Place the sprouts in a bowl and rinse them under running water, gently shaking them. Remove any dirty root ends or husks by gently rubbing them off for a cleaner, tastier namul.
Step 2
Next, prepare the secondary ingredients. Peel the carrot and cut it into thin julienne strips. Finely chop the scallion. Cutting the carrots thinly ensures they maintain a pleasant crunch when mixed with the sprouts.
Step 3
Fill a wide, deep pot with plenty of water and bring it to a rolling boil. Once boiling, add 0.3 Tbsp of coarse salt. Then, add the prepared soybean sprouts. It’s crucial to blanch the sprouts for no more than 1 minute! Overcooking will make them mushy and lose their crispness, so be mindful of the time.
Step 4
Immediately after blanching, rinse the soybean sprouts under cold water to stop the cooking process and cool them down. Gently squeeze out excess water with your hands. Be careful not to squeeze too hard, as this can make the sprouts dry. Place the squeezed sprouts, julienned carrots, and chopped scallions into a mixing bowl.
Step 5
Now, let’s season them for a delicious finish! Add 0.3 Tbsp of minced garlic and 0.3 Tbsp of soup soy sauce for the basic seasoning. Taste and adjust the seasoning with salt as needed, according to your preference. Finally, drizzle in 0.3 Tbsp of toasted sesame seeds and 0.3 Tbsp of sesame oil. Gently toss everything together with your hands, being careful not to mash the sprouts. Your delicious Sukju Namul Muchim is now ready!
Step 6
Ta-da! Your beautifully colorful Sukju Namul Muchim is complete. Its crisp texture and clean flavor make it a perfect side dish for any meal.
Step 7
The natural sweetness and crunchiness of the soybean sprouts are preserved, making it a favorite among children who may not prefer spicy or strong flavors. It’s a healthy side dish that the whole family can enjoy.
Step 8
Enjoy your delicious, homemade Sukju Namul Muchim and have a wonderful day filled with happiness! 😀
