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.

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

1 pound mung bean sprouts (or grow your own mung bean sprouts)
2 cloves garlic, minced
2 teaspoon fish sauce
½ teaspoon salt
2 green onions, chopped
1 tablespoon sesame oil
1 teaspoon sesame seeds

Directions

Bring a large pot of water to a boil.
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.
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.
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.

Vegetarian version

Skip fish sauce and use 1½ teaspoon salt.

Posted on Monday, October 19th, 2015 at 10:57 pm.
Tagged: banchan, bean sprout side dish, 녹두나물, 숙주나물, 숙주나물무침, Korean cuisine, korean food, Korean kitchen, Korean recipes, Maangchi's Korean cooking, mung bean sprout side dish, nokdunamul, sukjunamul, sukjunamul-muchim, vegan food, vegetarian food

12 Comments:

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

my son loves this. He always ask me to cook this. thank you for sharing the recipe.
angelsoo Hong Kong joined 12/17 & has 1 comment
Posted December 3rd, 2017 at 10:11 pm | Log in to reply.

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

i will try it today
Masschan London, UK joined 7/16 & has 5 comments
Posted July 23rd, 2016 at 8:36 am | Log in to reply.

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

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

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 11,467 comments
  Posted February 11th, 2016 at 1:31 pm | Log in to reply.
  
  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. : )
sa_pilipina Kunsan City joined 6/09 & has 3 comments
Posted January 17th, 2016 at 1:20 pm | Log in to reply.

I thought this was called Kong namul (Kang namul)?
- Maangchi New York City joined 8/08 & has 11,467 comments
  Posted January 19th, 2016 at 4:09 pm | Log in to reply.
  
  yes, kongnamul muchim is made with soybean sprouts. https://www.maangchi.com/recipe/kongnamul-muchim
HW joined 11/15 & has 4 comments
Posted November 16th, 2015 at 5:31 pm | Log in to reply.

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

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 !
EvilGrin joined 6/15 & has 30 comments
Posted October 21st, 2015 at 1:07 pm | Log in to reply.

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

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Mung bean sprout side dish
Korean name: 숙주나물무침
Romanized: Sukjunamul-muchim
Other Korean name(s): 숙주나물 (sukju-namul), 녹두나물 (nokdu-namul)

Categories: easy, non spicy, side dish, vegetarian
Made with: fish sauce, garlic, green onion, mung bean sprouts, salt, sesame oil, sesame seeds,