Mung bean sprout side dish

Sukjunamul-muchim 숙주나물무침

Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start! If you didn’t grow your sprouts, don’t worry, you can still buy them in a grocery store. They’re widely available these days.

In Korean, this recipe is called sukju-namul which is also the name for the bean sprouts themselves. We also call this recipe nokdu-namul, because the sprout grows from the mung bean, called nokdu (녹두). On my website I call the recipe sukjunamul-muchim because muchim means mixed.

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You may remember that I posted a recipe and video for a mung bean sprout side dish years ago. That recipe is a little different than this one. It has cucumber in it and is from the southern city of Yeosu where I grew up. The recipe I’m showing you today is more widely known in Korea, and just as delicious.

I hope you enjoy the recipe, and if you make it, let me know how it turns out!

Ingredients

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Directions

  1. Bring a large pot of water to a boil.
  2. Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well. sukjunamul muchim (mung bean sprouts side dish: 숙주나물 무침)
  3. Combine garlic, green onion, fish sauce, salt, sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
    sauce for mung bean sproutssukjunamul muchim (mung bean sprouts side dish: 숙주나물 무침)
  4. Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.

sukjunamul (mung bean sprout side dish: 숙주나물)

Vegetarian version

Skip fish sauce and use 1½ teaspoon salt.

Posted on Monday, October 19th, 2015 at 10:57 pm.
Tagged: , , , , , , , , , , , , , , ,

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13 Comments:

  1. rjrodan1203 Las Vegas, NV joined 1/19 & has 1 comment
    Posted January 11th, 2019 at 4:14 pm |

    Thank you Maangchi!!!! I was born in Seoul but was adopted and brought to America when I was 6 and lost touch with my roots. Thanks to your videos and recipes I have gotten back in touch with my Korean Heritage. I am learning the Korean culture through your recipes. Thank you so much. This is more than just food for me. I have been watching your videos for years. I love the backstories you share about the recipes with your family, or Korean history and customs. XoXo

  2. sandriangem Philippines joined 8/14 & has 2 comments
    Posted April 20th, 2018 at 4:06 am |

    my son loves this. He always ask me to cook this. thank you for sharing the recipe.

  3. angelsoo Hong Kong joined 12/17 & has 1 comment
    Posted December 3rd, 2017 at 10:11 pm |

    Dear Maangchi, thank you so much for your sharing.
    I found a few side dish want to make but I want to know how many days can I keep in the refrigerator. Could you please let me know ^^~ Thank you.

    #Eggplant, #Mung bean sprout, #Spinach, #Potato and #Rolled omelette

  4. AmirA Algeria , Zeralda joined 3/17 & has 1 comment
    Posted March 4th, 2017 at 9:23 am |

    i will try it today

  5. Masschan London, UK joined 7/16 & has 5 comments
    Posted July 23rd, 2016 at 8:36 am |

    Thank you for this recipe Maangchi. Whenever I make this to have with my lunch at work I make extra to bring with me, my work friends always want to eat it too! Everyone loves your recipe and lunch always tastes better with friends.


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  6. malmi perera sri lanka joined 2/15 & has 9 comments
    Posted February 11th, 2016 at 9:45 pm |

    Thank you very much, maangchi your very kind & lovely lady , You cook spicy food for sri lankan people awesome I love those words. if you will come ever sri Lanka please come visit my home. Maangchi plz tell me your personal address I Have
    Gift for you. Because I’m your biggest fan. And I’m always glad to you ,about your cooking perfect methods sharing all the people.

  7. malmi perera sri lanka joined 2/15 & has 9 comments
    Posted February 8th, 2016 at 11:44 pm |

    Oh ,my mung bean sprouts are finally growing up& I made mung bean sprouts side dish (and I added some spicy red chilli because of sri Lankan people like most spicy food) .its really delicious. Thanks maangchi.


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    • Maangchi New York City joined 8/08 & has 11,798 comments
      Posted February 11th, 2016 at 1:31 pm |

      It looks yummy! “…sri Lankan people like most spicy food.” yeah, I didn’t know about that. If I have a chance to cook for a person from Sri Lanka, I will make some suicidal spicy dishes. : )

  8. sa_pilipina Kunsan City joined 6/09 & has 3 comments
    Posted January 17th, 2016 at 1:20 pm |

    I thought this was called Kong namul (Kang namul)?

  9. HW joined 11/15 & has 4 comments
    Posted November 16th, 2015 at 5:31 pm |

    Love every dish of manngchi’s, so good!!! Adding fish sauce to mung bean sprouts or soy bean sprouts salad is incredible delicious.


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  10. V. ND joined 5/14 & has 4 comments
    Posted October 31st, 2015 at 4:32 pm |

    Today my mung beans are finally finished growing ,Yeah !!! I could hardly wait to try this side dish and I will say It is absolutely amazing ! Thank you Maangchi……Bye !

  11. EvilGrin joined 6/15 & has 36 comments
    Posted October 21st, 2015 at 1:07 pm |

    I absolutely love this side dish. Its by far my favorite way to enjoy sprouts.

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