Sukjunamul Muchim (Seasoned Mung Bean Sprouts)
A simple namul side dish of blanched mung bean sprouts and carrot tossed gently with basic seasonings for a clean, light flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Crisp-blanched mung bean sprouts tossed cleanly with carrot and large green onion create this fresh namul side dish. Thoroughly draining the blanched sprouts keeps the seasoning from getting diluted over time. Grinding half of the toasted sesame seeds and seasoning with soup soy sauce or tuna extract sauce adds even richer nuttiness and savory depth.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mung bean sprouts300 g
- Carrot1/2 (small)
- Large green onion (daepa)1/2 stalk
- Coarse sea salt1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- You can also use tuna extract sauce (chamchi-aek) instead of soup soy sauce for extra savory depth.
Steps
Prepare the ingredients
Prepare 300g mung bean sprouts, 1/2 small carrot, and 1/2 stalk large green onion (daepa).
Thinly julienne the carrot and finely slice the green onion.
Blanch the mung bean sprouts
Pour enough water into a pot to cover the mung bean sprouts, add 1 tbsp salt, cover with a lid, and once steam begins to rise...
Steam-cook them for around 1 minute 30 seconds until the raw smell is gone.
If you want to blanch them uncovered, bring the water to a rolling boil from the start, add the sprouts, and blanch for about 1 minute.
Rinse the cooked sprouts in cold water to cool them down completely, then drain the water thoroughly.
Mung bean sprouts release a lot of water once seasoned, which can dilute the flavor, so simply draining them well will make your dish delicious.
Blanch the carrot
Put the carrot into the water used for blanching the sprouts, blanch for just 30 seconds, rinse in cold water, and drain well.
Season the sprouts
In a bowl, add the blanched sprouts, carrot, sliced green onion, and all the seasoning ingredients, then toss gently.
If it tastes bland, adjust with salt; grinding half of the toasted sesame seeds before tossing makes the namul much nuttier and tastier.
You can also use tuna extract sauce (chamchi-aek) instead of soup soy sauce for extra savory depth.
Finish
This is seasoned mung bean sprouts, offering a charm different from soybean sprout namul.
I didn't care for it much as a child, but as an adult, I've fallen in love with the flavor of mung bean sprouts.
These days, even a simple vegetable side dish is not cheap to make.
Just like soybean sprouts, mung bean sprouts have been such a reliable and budget-friendly ingredient for decades.
Ppunwife's tips
- Mung bean sprouts release a lot of water once seasoned, which can dilute the flavor, so simply draining them well will make your dish delicious.
- Grinding half of the toasted sesame seeds before tossing makes the namul much nuttier and tastier.
FAQ
How do I blanch mung bean sprouts without any raw smell?
When cooking with the lid on, steam-cook for about 1 minute 30 seconds until steam rises and the raw smell disappears; when blanching uncovered, add them to boiling water and blanch for about 1 minute.
How can I prevent seasoned mung bean sprouts from becoming watery and bland?
Mung bean sprouts release a lot of moisture after being seasoned, so thoroughly squeezing out the water after blanching and rinsing in cold water will keep the seasoning intact.
Is there another seasoning I can use instead of soup soy sauce?
If you want to bring out more savory umami, you can use tuna extract sauce (chamchi-aek) instead of soup soy sauce.
