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Posted by on Jan 2, 2014 in Banchan (Side Dishes), Korean Food, Recipes | 0 comments

Korean Mung Bean Sprout Salad (숙주 나물)

Korean Mung Bean Sprout Salad (숙주 나물)

This is one of my all time favorite 반찬 banchan dishes. I can’t believe I didn’t post it sooner. I sang the praises of this crunchy, garlicky salad as one of my top 10 banchan dishes, yet I never explained how I make it.

As I mentioned at the time:

Mung bean sprouts were one of my late grandmother’s favorite vegetables. She always had cans of La Choy bean sprouts

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around the house so she could satiate her cravings for chicken chow mein.

This is not my grandmother’s mung bean sprout recipe, but I hope you make it yours.

Korean Mung Bean Sprout Salad (숙주 나물)

1/2 cup water
1/2 pound mung bean sprouts
1 green onion, minced, pale green and white part only
1 clove of garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 tablespoon soy sauce
1 teaspoon sesame seeds, toasted
Salt and ground black pepper, to taste
1/2 teaspoon Asian Style Sprinkle (optional)*

*If you use the sprinkle, you don’t need to add any black pepper.

  1. Bring the water to a boil in a small saucepan over medium-high flame.
  2. Add the sprouts and cover. Steam the sprouts for a couple of minutes over the flame.
  3. Remove from heat, and set aside for another two minutes.
  4. Drain the sprouts.
  5. Toss the sprouts with the remaining ingredients and set aside for 30 minutes in the refrigerator to let the flavors mingle. Serve at room temperature.

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