Crisp & Healthy Sprout Salad (Sukju Namul Muchim)
How to Make Delicious and Crisp Bean Sprout Salad – The Perfect Korean Side Dish
Here’s a wonderfully refreshing and healthy Korean side dish that’s perfect any time of the year! This recipe for Sukju Namul Muchim (seasoned bean sprouts) focuses on achieving a delightfully crisp texture and a balanced, savory flavor. It’s a simple yet satisfying dish that will brighten up any meal. Enjoy!
Main Ingredients
- Fresh Mung Bean Sprouts: 200g
- Carrot: 1/4 medium, thinly julienned
- Scallion (Green Onion): 1/3 stalk, thinly sliced diagonally
Seasoning
- Soup Soy Sauce (Guk-ganjang): 1 Tbsp (for savory depth)
- Minced Garlic: 1/2 Tbsp (or 1 Tbsp if you love garlic flavor)
- Salt: 1/4 Tbsp (adjust to taste, considering the soup soy sauce)
- Sesame Oil: 1 Tbsp (for nutty aroma)
- Toasted Sesame Seeds: A pinch (for garnish)
- Soup Soy Sauce (Guk-ganjang): 1 Tbsp (for savory depth)
- Minced Garlic: 1/2 Tbsp (or 1 Tbsp if you love garlic flavor)
- Salt: 1/4 Tbsp (adjust to taste, considering the soup soy sauce)
- Sesame Oil: 1 Tbsp (for nutty aroma)
- Toasted Sesame Seeds: A pinch (for garnish)
Cooking Instructions
Step 1
Gently trim off any brown roots or hulls from the fresh mung bean sprouts. Rinse them under cold running water 2-3 times, swishing them gently with your hands to ensure they are clean. Drain them thoroughly in a colander. Proper draining is key to prevent the salad from becoming watery.
Step 2
Thinly julienne the carrot. This adds a lovely color and a pleasant crunch. Thinly slice the scallion diagonally. Both the white and green parts can be used for a more robust flavor. Slicing them thinly ensures they cook evenly and have a nice texture.
Step 3
In a pot, add the prepared mung bean sprouts and enough water to cover them completely. Add 1 Tbsp of salt to the water and bring it to a boil over medium-high heat. Adding salt helps to remove any raw taste from the sprouts and enhances their crispness.
Step 4
Once the water is boiling vigorously, use chopsticks or tongs to quickly stir the sprouts from the bottom to the top, ensuring they cook evenly. Be careful not to overcook; blanch for only about 3-4 minutes, then immediately turn off the heat. We want them to stay crisp!
Step 5
As soon as the sprouts are blanched, remove them from the hot water and spread them out on a colander. This stops the cooking process and preserves their crunchy texture. Let them cool down for a bit until the residual heat dissipates. Blanching and then immediately seasoning while very hot can sometimes result in an undesirable ‘raw’ flavor.
Step 6
Transfer the cooled bean sprouts into a large mixing bowl. Add the julienned carrots and diagonally sliced scallions on top. The colorful mix looks so appealing!
Step 7
Add the seasoning ingredients to the bowl: 1 Tbsp soup soy sauce for savory flavor, 1/2 Tbsp minced garlic for a hint of pungency, 1/4 Tbsp salt to adjust the taste, and 1 Tbsp sesame oil for its wonderful nutty aroma. Feel free to adjust the amount of soup soy sauce and salt based on your preference.
Step 8
Now, gently toss everything together using a lifting and folding motion. Avoid vigorous squeezing or mashing, as this will break down the sprouts and ruin their crisp texture. Once everything is well combined, sprinkle with toasted sesame seeds for a final touch of flavor and visual appeal. Your delicious and refreshing Sukju Namul Muchim is ready to be served!
