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Mung bean sprout side dish

Sukjunamul 숙주나물

This video was made for YouTube’s NextUp program. They asked me to make something that explains my background, my goals, and what I expect to learn from the YouTube Creator’s camp. It’s supposed to be short and reflect my interests and personality, so I chose a simple and delicious mungbean sprout side dish recipe called sukjunamul.

I learned this recipe from my mom. I called her this morning in California to get some of the background behind it, or to get any interesting story relating to the dish.

I said: “Mom, my next video recipe is sukjunamul. Where did you learn this recipe? Do you have any story relating to sukjunamul?”

My  mom replied: “Oh~, sukjunamul! When I go to a Korean buffet with my friends, I always make bibimbap with sukjujanmul, mushrooms… oh such delicious and healthy food!”

I listened to her story about her buffet choice and with whom she went, but I still didn’t get the answer!

“Mom, mom… that’s not my question! Where did you learn the recipe? Do you remember?”

My mother laughed, and said: “Oh, ho ho, ho! I don’t remember. All over Korea?”

My mom is so cute when she gets older. After hanging up the phone, I felt a little guilty for being rude. I should have been more patient and I should be nicer to her.

I always make my sukjunamul  this way. It’s a simple and easy recipe, and delicious! Just as my mom said, when it’s mixed with a few more vegetables, rice, hot pepper paste, and sesame oil, it’s even more delicious!

Ingredients

(for 2-4 servings):
Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions

  1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put them in a pot and add ½ cup water and ¼ ts salt.
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse in cold water, strain, and set aside.
  5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
  6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
  7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
  8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
  9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
  10. Mix well by hand.
  11. Transfer to a serving bowl and serve with rice.

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73 Comments:

  1. gmbrown13 My profile page joined 6/15
    Posted June 11th, 2015 at 1:35 pm | # |

    Hello! Is it ok to make this a couple of hours before I serve it at a party, or will it not taste as fresh/good? Thanks!

  2. aylalao8 Canada My profile page joined 7/12
    Posted April 5th, 2013 at 5:16 pm | # |

    The garlic is a bit strong is it ok to cook it for a bit ?

  3. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted August 30th, 2012 at 9:28 pm | # |

    Yum yum! I made these today with cucumber and they were fantastic. Every other time I have made this side dish I have been out of cucumber. We had a delicious dinner tonight with the radish side dish, mung bean sprouts and a few other things in bibimbap. Everyone was a “clean plate ranger”. We have been working to teach the kids not to waste food and tonight was a total success. It’s not hard to get everyone to clean their plates with your delicious recipes as a guide. :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2012 at 11:40 am | # |

      Mungbean sprouts and radish side dish are all healthy and delicious! Reading your description makes my mouth water. : ) I’m glad to hear that all your family love your food. “clean plate ranger” haha, that’s an awesome policy.

  4. aylalao8 Canada My profile page joined 7/12
    Posted July 13th, 2012 at 5:14 pm | # |

    quick question do you need the cucumbers ? sadly i am out of cucumbers but i have zucchini. i it okay not to use the cucumber ?

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2012 at 3:35 pm | # |

      Cucumber is optional. Without using cucumber, it will still be delicious. Zucchini has to be cooked, right?

  5. phuong My profile page joined 3/11
    Posted May 31st, 2012 at 2:31 pm | # |

    Perfect. I have some bean sprouts left from making Vietnamese egg rolls a few days ago. Will make this for dinner tonight. Thank Maangchi!

  6. HA AUSTRALIA My profile page joined 4/12
    Posted April 18th, 2012 at 3:20 am | # |

    hello Maangchi thank you so much for your website that gives alot delicious recipes. I am now in love with one of Korean dish called ssam jang, Will you please teach me how to make it at home? Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2012 at 3:37 pm | # |

      yes, ssamjang is really good stuff. You can dip any of your fresh vegetables. Check out my grilled beef, samgyeopsal gui (pork belly), LA galbi recipes. You will find ssamjang recipes.

  7. Nukemgreg Gales Ferry, CT My profile page joined 12/11
    Posted December 30th, 2011 at 4:45 am | # |

    Got up at 3:30 am to cook this. I added some hot pepper flakes and had it for breakfast. All I can say is Mmmmmmmmmmm! Being from Hawaii there are a lot of Korean take out places there. After ordering your meat (Bulgogi, Kal-bi, Meat Jun….or some combo therein) you could pick two to three side dishes. Besides Mac Salad (a local thing) I would select Cabbage kimchi and bean sprouts.,,your recipe makes me homesick (in a good way)…Thanks…making radish salad tomorrow along with Bulgogi and Mac Salad (just to keep it “local style” …as we say in Hawaii)

    • OhanaMommii Connecticut My profile page joined 3/12
      Posted March 24th, 2012 at 9:35 pm | # |

      Aloha, I am also from Hawaii!! I love this site as it brings home to me flavors I have only been able to get if I go to a restaurant and in CT, there are not too many Korean restaurants.

      This is my favorite side dish and I am going to attempt to make this right now. Wish me luck.

  8. DominiqueEchard North Carolina My profile page joined 5/09
    Posted December 9th, 2011 at 4:27 pm | # |

    H-Mart had a great deal on soybean sprouts that were just gorgeous, so I made this dish with those instead of mung bean sprouts. Also, I didn’t have any cucumber, so I left that out. It is so delicious! Another time I’ll try it your way, Maangchi! I’m on a cooking spree. Right now I’ve got soybean side dish on the stove and am about to make a batch of kimchijeon :D

  9. harry Whidbey Island, WA My profile page joined 12/10
    Posted November 19th, 2011 at 11:46 am | # |

    What is the orange-red garnish you put on top of the mung bean sprouts at the end? I didn’t see it mentioned in the recipe, video or comments. Thanks.

  10. sparent2010 United States My profile page joined 6/11
    Posted June 24th, 2011 at 7:55 pm | # |

    Hi Maangchi,

    This has been a favorite since I was little. My halmoni said the bean sprouts made me so tall. She recently passed and I am glad I was shown your website so I can make a dish I love so much.Do you have the amount of red pepper flake you should use for the spicy version? Or is it just to taste? Thanks!

  11. lewlegacy Paducah, Kentucky My profile page joined 11/10
    Posted June 20th, 2011 at 8:03 pm | # |

    I sprout my own fresh mung beans from seeds, in the kitchen in only 4 days. I am starting a sprout jar tonight and will be trying this recipe by next week and will contribute a photo.

    • lewlegacy Paducah, Kentucky My profile page joined 11/10
      Posted June 20th, 2011 at 8:12 pm | # |
      • Maangchi New York City My profile page joined 8/08
        Posted June 21st, 2011 at 10:16 am | # |

        Thank you for the link! I have never grown mungbean sprouts from dried mung beans. Interesting and I’m impressed. Please upload the photos with your description on the forum for my other readers.
        You can create the topic “How to grow mungbean sprouts at home” http://www.maangchi.com/talk/forum/reader-recipes
        Then I can refer people to it. It will be a big help for those who are interested in growing their own mungbean sprouts.

        • lewlegacy Paducah, Kentucky My profile page joined 11/10
          Posted June 25th, 2011 at 10:46 pm | # |

          I made the Sukjunamul following the recipe with my home sprouted mung beans. The practice dish turned out great and I will be making it tomorrow for dinner with friends. After trying the published recipe and liking it, I then decided to try it with more ingredients like those used for the kongnamul muchim. I added a small amount of sugar about 1/2 tsp of hot korean red pepper powder and just about 2 tbsp of soy sauce (i use an alternative soy sauce for my gluten intolerant friends; Braggs Liquid Aminos, a vegetable protein amino that works almost just as soy sauce.) This too was VERY GOOD. You should try a small batch of yours with a bit of sugar, soy sauce and red pepper powder.. Would that then make the dish go by another name? I will upload the mung bean album soon, that would be a great idea!

          • Maangchi New York City My profile page joined 8/08
            Posted June 26th, 2011 at 3:14 pm | # |

            Thank you for your update and sharing your tips with us!

  12. ylre My profile page joined 4/09
    Posted May 23rd, 2011 at 2:27 am | # |

    Yey!!And I have been making use of mungbean sprouts (sukju) as substitute for kungnamol since I can’t find soybean sprouts in my area and failed miserably sprouting them before. I just have to check how you made use of mung bean. Almost everything is done same with kungnamol muchim except for gochukaro and cucumber.

    I will try this soon and see how hubby will like it with the cucumber.

    Cheers for the nextup…hope to see your vids getting better and better. (Like the tons of foods made bcoz of them still aren’t enough proof that your on the right track.)

    P.S. Any plans of going to PHP? :)

  13. Jtaguchi Honolulu, Hawaii My profile page joined 4/11
    Posted May 22nd, 2011 at 10:14 pm | # |

    I made this dish with your “emergency kim chee”. Both came out super. My wife is from Korea and she said it tasted like her mom’s! Thank ou Maangchi for sharing all your terrific recipes!

  14. happylnuts My profile page joined 5/11
    Posted May 16th, 2011 at 1:26 pm | # |

    Wow, Congrats on being chosen for NextUp! I came upon your site by chance and have done two of your receipes (Japchae and Jiajungmyun). Can’t wait to try this simple side dish at home.

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