Crispy & Healthy Mung Bean Sprout Salad (Sukju Namul Muchim) Recipe
Crispy & Healthy Mung Bean Sprout Salad (Sukju Namul Muchim) Recipe
Simple Mung Bean Sprout Salad, How to Blanch Mung Bean Sprouts, Crunchy Vegetable Side Dish, Delicious Mung Bean Dishes, Easy Mung Bean Sprout Salad for Beginners
Create a delicious and crispy mung bean sprout salad that everyone will love, using fresh sprouts. This is a fantastic side dish that comes together quickly with ingredients you likely have on hand. It’s perfect to serve with ramen or stews, or even as a topping for a rice bowl. We’re using fresh, plentiful sprouts from the local market, which are often better than supermarket ones, for this cost-effective and healthy vegetable side. While I considered adding imitation crab today, I’ll be sharing a simple recipe that truly highlights the fresh flavor of the sprouts themselves.
Main Ingredients- 250g fresh mung bean sprouts (about one standard package)
- 2 Tbsp chopped green onion (scallion)
Seasoning- 1 Tbsp red crab soy sauce (or regular soy sauce/fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (generous amount)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp red crab soy sauce (or regular soy sauce/fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (generous amount)
- 1 Tbsp sesame oil (for nutty aroma)
Cooking Instructions
Step 1
The photos might be a little rushed since I made this in the morning, but the taste of this mung bean sprout salad is truly outstanding! Placing a generous amount on top of rice and enjoying the crisp texture makes it a dish I find myself making often. It’s simple yet incredibly satisfying.
Step 2
Place the mung bean sprouts in a bowl and cover them with water. Gently press down with your hands while the water is still in the bowl. This process helps to loosen and float any husks or debris to the surface. Drain this water and repeat the rinsing process 3-4 times until the water runs clear. Once clean, transfer the sprouts to a colander and let them drain thoroughly.
Step 3
Bring a pot of water to a rolling boil. Add 0.5 Tbsp of coarse salt to the boiling water, then add the prepared mung bean sprouts. Once the water returns to a boil, quickly stir the sprouts and let them cook for just 10 seconds. Immediately turn off the heat and drain the hot water. Rinse the sprouts quickly under cold running water to stop the cooking and cool them down. This technique helps maintain their signature crispness. (Unlike soybean sprouts, avoid overcooking, as they will become mushy!)
Step 4
Split the white part of the green onion lengthwise and then finely mince it. This ensures the seasoning is evenly distributed and adds a smoother texture.
Step 5
Transfer the well-drained mung bean sprouts to a clean mixing bowl. Add 0.5 Tbsp of minced garlic and the 2 Tbsp of finely minced green onion.
Step 6
Now it’s time to add the flavorings that will create that delicious savory taste. Add 1 Tbsp of red crab soy sauce, 1 Tbsp of ground toasted sesame seeds, and finally, 1 Tbsp of sesame oil for that rich, nutty aroma. If you don’t have red crab soy sauce, feel free to substitute with regular soy sauce, fish sauce, or tuna extract. Adjust the amounts according to your preference.
Step 7
Once all the ingredients are in the bowl, it’s time to gently mix everything together by hand. Toss the sprouts lightly to ensure the seasoning coats them evenly. Taste and, if needed, add a tiny pinch of fine salt to adjust the seasoning.
Step 8
Your crispy and refreshing mung bean sprout salad is ready! Transfer it to a nice serving dish and sprinkle with extra toasted sesame seeds for garnish. Enjoy this budget-friendly and nutritious mung bean sprout dish to add a touch of healthiness to your meal!
