Sukju Namul (Korean Seasoned Mung Bean Sprouts)

This is a versatile Korean dish that can be used as a meal in itself or as a topping on a rice bowl. It has a light flavor, is low in calories, and has a satisfying texture. Mung bean sprouts can be found in most Asian markets and health food stores.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 quarts water
  • 1 tsp. salt
  • 1 lb. fresh mung bean sprouts
  • 1 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • 2 cloves garlic, peeled and thinly sliced
  • 2 medium green onions, trimmed and thinly sliced
  • 1⁄2 tsp. toasted sesame seeds


  • In a large pot add water and salt. Bring water to a boil over high heat. Add bean sprouts. Cook for 1 minute, then drain and rinse bean sprouts under cool water to stop the cooking. Let drain for 15 minutes.
  • Add blanched bean sprouts to a large bowl along with remaining ingredients. Toss to coat and serve.