10-min. Easy Korean Bean Sprout Salad (Sukju Namul)
Ingredients
Scale
- 1 lb mung bean sprouts (or soy bean sprouts)
- 4 tsp regular soy sauce
- 4 tsp sesame oil (toasted)
- 1 tsp sesame seeds (toasted)
- 2 cloves garlic (minced)
- 1 green onion (finely chopped)
- 1/2 tsp salt
Instructions
- Under cold water, wash bean sprouts in a colander at least three times to remove the natural odors and until water runs clear. Strain the sprouts.
- In a large pot filled with enough water, bring to boil on high heat. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
- Rinse the cooked bean sprouts under cold running water until they come to room temperature. Strain as much as the excess water as you can.
- In a large bowl, combine sauce ingredients and mix well.
- Add strained bean sprouts to large mixing bowl and mix well with sauce. Serve cold as a side dish and enjoy!