Korea | Salad | Sprouts

Sookju Namul

(Korean bean sprout salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Water 3 cups
Salt 1 tsp
Mung bean sprouts 1/2 lb
 
Scallions minced 1 each
Garlic minced 1 clove
Sesame oil 1 tsp
Sesame seeds toasted 1 tsp
Salt to taste

METHOD

Basic Steps:  Blanch → Drain → Mix
  1. Bring the water and salt to a boil in a saucepan. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly, and set aside for another 2 minutes.
  2. Drain the sprouts, rinse them with cold water, and squeeze out all extra water with your hands.
  3. Toss sprouts with the remaining ingredients and let set 30 minutes to let flavors mingle. Serve at room temperature.

VARIATIONS

  • A couple sprinkles of rice wine vinegar can be added if you like.

NOTES

  • Sometimes spelled sukju namul. This simple yet satisfying salad is often on the Korean table as a small vegetable side dish, or namul.