Sukjoo Namool (Mung Bean sprout Salad)

    20 mins

    Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

    Ann Lee

    Washington, United States
    1 person made this

    Serves: 4 

    • 2 cups (500ml) water
    • 500g (1 pound) Mung Bean sprout
    • 1 baby carrot
    • 1 green onion
    • 1 teaspoon crushed garlic
    • 1 teaspoon (5ml) sesame oil
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoons sesame seeds

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil 2 cups (500ml) water and cook the mung bean sprouts for 5 minutes.
    2. Wash the mung bean sprouts in cold water to halt the cooking and drain well.
    3. Put the cooked mung bean sprouts in a medium bowl.
    4. Cut green onion into 2.5 cm (1 inch) slices and julienne the baby carrot. Place the carrot and onion into a small bowl. Cover with water and cook for 30 seconds in a microwave oven. Remove the bowl, drain the water and add to the cooked mung bean sprouts.
    5. Add the garlic, sesame oil, salt, black pepper and sesame seeds mix well.
    6. Mix the salad by hand, using a disposable glove, to achieve a better taste (a spoon smashes the ingredient too much).

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    Reviews in English (3)


    Too much pepper and raw garlic too strong  -  31 Jan 2018  (Review from Allrecipes US | Canada)


    Added a little fish sauce and smoke to bump up the flavor and get it closer to what is served at restaurants.  -  12 Jan 2018  (Review from Allrecipes US | Canada)


    Light and tasty, compliment to any Asian meal!  -  25 Mar 2017  (Review from Allrecipes US | Canada)