Mung bean sprout and cucumber side dish

Sukju-oi-namul 숙주오이나물

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 toasted sesame oil, it’s even more delicious!


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


  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 kosher 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 kosher 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 kosher salt, 1 ts toasted 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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  1. gmbrown13 joined 6/15 & has 2 comments

    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 joined 7/12 & has 2 comments

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

  3. mokpochica Michigan joined 1/09 & has 89 comments

    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 joined 8/08 & has 12,047 comments

      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 joined 7/12 & has 2 comments

    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 ?

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