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.

Leave your rating:

So far this is rated 5/5 from 2580 votes

Be the first to rate this.


  1. phuong joined 3/11 & has 8 comments

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

  2. HA AUSTRALIA joined 4/12 & has 1 comment

    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

  3. Nukemgreg Gales Ferry, CT joined 12/11 & has 1 comment

    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 joined 3/12 & has 4 comments

      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.

  4. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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

  5. harry Whidbey Island, WA joined 12/10 & has 6 comments

    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.

  6. sparent2010 United States joined 6/11 & has 2 comments

    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!

  7. lewlegacy Paducah, Kentucky joined 11/10 & has 9 comments

    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 joined 11/10 & has 9 comments
      • Maangchi New York City joined 8/08 & has 12,047 comments

        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”
        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 joined 11/10 & has 9 comments

          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!

  8. ylre joined 4/09 & has 9 comments

    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? :)

  9. Jtaguchi Honolulu, Hawaii joined 4/11 & has 1 comment

    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!

  10. happylnuts joined 5/11 & has 3 comments

    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.

  11. andrea kim oahu, hawaii joined 6/10 & has 13 comments

    Maangchi! You are soo cute! And I think you are one of the best cooks in the world! You are so good at what you do and deserve all the recognition you receive. :D I wish you many more wonderful experiences with food and traveling and life in general. <3

  12. candy indonesia joined 5/11 & has 1 comment


  13. SebZ Montreal, Canada joined 5/11 & has 1 comment

    Grats! I’m very proud of you. You’ve come a long way, and I’m sure you still have much more ahead of you.

  14. meimei50 Wisconsin joined 4/11 & has 5 comments

    Fantastic news! I am so pleased for you- I hope you enjoy the camp and I so look forward to following you in the coming years. If you have a chance to come to Wisconsin, be sure to try our world-famous wild Ginseng. Thank you so much for all of your wonderful recipes and your videos! Very best wishes and thank you, thank you, thank you! You deserve it!

  15. sha joined 5/11 & has 1 comment

    so glad you’re chosen for nextup!! thank you so much for the recipe!! it’s so tasty.
    for how long can sukjunamul and gogumajulgi namul be kept for in the fridge by the way?

More comments to read! Jump to page: 1 2 3

Leave a Reply

You must create a profile and be logged in to post a comment.