Bean Sprout Salad/Sukju Namul


Bean Sprout Salad/Sukju Namul
Bean sprouts are the white, crunchy shoots of the mung bean that are often used in Korean soups and stir-fries.


        3 c. water; 1/2 tsp. soy sauce

        3 c. fresh bean sprouts*

        2 tsp. vinegar; 1 tsp. sesame oil

        1 tsp. sugar; 1/4 tsp. salt

        1/8 tsp. black pepper; 1/8 tsp. cayenne pepper

        2 green onions, finely chopped; 1 tsp. toasted sesame seeds.

*Soybean sprouts, which have a stronger taste and smell than the sprouts from the mung bean, can be used in this recipe if they are cooked a minute or two longer.


Step 1:
In a large saucepan, bring water to a boil over high heat. Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes, or until crisp-tender.

Step 2:
Pour bean sprouts into a colander and rinse with cold water. Drain well and place in a large bowl.

Step 3:
In a small bowl, combine remaining ingredients and stir to dissolve sugar.

Step 4:
Pour dressing over bean sprouts, toss, and serve.

Food: Bean Sprout Salad/Sukju Namul

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