Mung bean sprouts

Korean name: 숙주나물
Romanized: Sukjunamul
Other Korean name(s): 녹두나물 (nokdunamul)

Sukjunamul 숙주나물

Mung bean sprouts add refreshing crispness and sweetness to dishes. They can be found in most supermarkets these days. Choose sprouts with the plumpest, whitest stems. It’s best to use them right after buying them, but you can also refrigerate them for a couple of days. Wash just before using. You can also grow your own mung bean sprouts at home.

Posted on Monday, May 2nd, 2011 at 1:14 am. Last updated on October 28, 2021.
Tagged: bean sprouts, 숙주나물, korean ingredients, Mung bean, mungbean sprouts, sukju namul

Recipes that use mung bean sprouts (sukjunamul):

2 Comments:

TracyMom Maryland joined 10/11 & has 1 comment
Posted August 31st, 2013 at 5:36 am | Log in to reply or create a profile.
Hello. I LOVE sukju namul, but when I bought these sprouts at the Korean market, they had a very strange chemical smell. Then I went back and bought more and those also had a smell. I bought them in the plastic package.
Is that normal? Is it something that goes away if you soak it or cook it? It didn’t seem to. I put it Shin Ramen and it still had a strange odor and couldn’t eat it.
Thank you so much! Love your website.
Tracy in Maryland
- Maangchi New York City joined 8/08 & has 12,047 comments
  Posted September 1st, 2013 at 4:18 pm | Log in to reply or create a profile.
  “Is that normal?” no, it’s not normal. I wouldn’t be happy about the chemical smell.