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Korean-Style Sprout Salad (Sukju Namul)
Light, crunchy mung bean sprouts blanched just until tender-crisp, then tossed in a savory-sesame dressing with a gentle kick of garlic. A classic Korean banchan that brings a refreshing contrast to any meal, ready in under 15 minutes.
For 4 servings
- prep · ~1 min
Rinse and drain the mung bean sprouts.
Place sprouts in a colander and rinse thoroughly under cold running water. Pick out any brown or wilted strands. Let drain completely.
- boil · ~5 min
Bring water to a rolling boil.
Fill a large pot with 6 cups of water and bring to a vigorous boil over high heat. Add a pinch of salt to the water.
- boil · ~1 min
Blanch the sprouts briefly.
1.Add the drained mung bean sprouts to the boiling water.2.Blanch for exactly 60 seconds until just tender-crisp, not mushy.3.Immediately drain into a colander and rinse with cold water to stop the cooking.4.Gently squeeze out excess water with your hands.TIPDo not overcook — sprouts should retain a pleasant crunch. Mushy sprouts ruin the dish. - mix · ~1 min
Season the sprouts.
1.Transfer blanched sprouts to a mixing bowl.2.Add minced garlic, sesame oil, sliced green onion, toasted sesame seeds, and a pinch of salt.3.Toss gently with your hands until everything is evenly coated.TIPUse your hands for the most even distribution — tongs can break the delicate sprouts. - rest · ~5 min
Let the flavors meld.
Cover and let the salad rest at room temperature for 5 minutes before serving. This allows the garlic and sesame to infuse into the sprouts.
- serve
Serve at room temperature or chilled.
Transfer to a serving bowl. Sukju Namul can be served immediately at room temperature or chilled for 30 minutes in the refrigerator for a cooler banchan.
TIPGarnish with an extra sprinkle of toasted sesame seeds and a few green onion slices for presentation.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1After blanching, gently squeeze out as much water as possible from the sprouts to prevent a watery dressing.
- 2Do not blanch for more than 60 seconds — the sprouts should stay crisp, not soft or wilted.
- 3Use your hands to toss the sprouts with the seasoning for even coating without crushing them.
- 4Let the dressed sprouts rest for 5 minutes before serving so the garlic and sesame oil fully absorb.
- 5For a colder banchan, refrigerate the finished dish for 30 minutes; the flavors will deepen slightly.
- 6Toast your own sesame seeds in a dry pan for a few seconds to maximize their nutty aroma.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of gochugaru (Korean red pepper flakes) or a drizzle of gochujang to the dressing for a gentle heat that pairs well with grilled meats.
soy sesameSoy-sesame
Replace the pinch of salt with 1 teaspoon of soy sauce and reduce the salt in the blanching water for a deeper umami flavor.
garlic freeGarlic-free
Omit the minced garlic for a milder, sweeter taste that lets the sesame and green onion shine — perfect for low-FODMAP diets.
nutty crunchNutty crunch
Swap toasted sesame seeds for crushed toasted peanuts or pine nuts for a different nutty texture and flavor twist.
ginger kickGinger kick
Add 1/2 teaspoon of freshly grated ginger along with the garlic for a subtle warmth and brightness.
Why this is on our healthy list.
Low-Calorie and Light
Mung bean sprouts are very low in calories but high in water content, making this banchan a refreshing, guilt-free addition to any meal.
Rich in Vitamin C
Mung bean sprouts are a good source of vitamin C, which supports immune health and iron absorption.
Good Source of Plant-Based Fiber
Sprouts provide dietary fiber that aids digestion and promotes a feeling of fullness.
Contains Antioxidants from Sesame
Sesame oil and sesame seeds offer antioxidant compounds like sesamol and lignans, which help combat oxidative stress.
Frequently asked questions
Yes, but soybean sprouts are thicker and need slightly longer blanching — about 2 to 3 minutes — to become tender-crisp without being raw.
