Sookju Namul 
(Korean mung bean sprout salad)

Written by on in Recipe
Small bowl of sookju namul
Image by Michelle Tribe

Often spelled sukju namul, this simple yet satisfying sprouts salad is ubiquitous on the Korean table as a small vegetable side dish, or namul.

Sookju Namul
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Sookju Namul

Course: Salads, VegetablesCuisine: Korea
Makes 4 to 6 servings

Often spelled sukju namul, this simple yet satisfying sprouts salad is ubiquitous on the Korean table as a small vegetable side dish, or namul.

Ingredients

  • Water — 4 cups

  • Salt — 1 teaspoon

  • Mung bean sprouts — 1/2 pound

  • Scallions, minced — 1

  • Garlic, minced — 1 clove

  • Sesame oil — 1 teaspoon

  • Sesame seeds, toasted — 1 teaspoon

  • Salt — to taste

Directions

  • Bring the water and salt to a boil in a saucepan over medium-high flame. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly and set aside for another 2 minutes.
  • Drain the sprouts, rinse them with cold water and squeeze out any extra water with your hands.
  • Toss the sprouts with the remaining ingredients and set aside for 30 minutes to let the flavors mingle. Serve at room temperature.

Sookju Namul Notes and Variations

  • Use soybean sprouts instead of mung bean sprouts.
  • Add a splash or two of rice wine vinegar if you like.

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