Korean Mung Bean Salad Recipe -Sukju Namul

I finally figured out how to make homemade mung bean sprouts that are just as good as store bought stuff, not bitter at all, and with the right sweetness and crunch. But that also means that I have a lot of bean sprouts at a time, so I'm looking for things to do with them.

This bean sprout salad is a traditional Korean recipe and can be eaten hot or cold. Its allergy friendly, gluten free, vegan, and depending on your definition of Paleo, this is paleo friendly as well.

Korean Mung Bean Salad Recipe -Sukju Namul

2 cups mung bean sprouts
1/2 teaspoon toasted sesame oil
1 teaspoon gluten free soy sauce, coconut aminos, or fish sauce
1/2 teaspoon sesame seeds
1 clove garlic
1 scallion
Hot pepper to taste (optional)
1 pinch salt or to taste

1. Bring a pot of water to a boil.

2. Boil the sprouts for 2 minutes.

3. Strain and rinse to stop the cooking process.

4. Mince your garlic finely, chop your scallions.

5. Add the rest of your ingredients and mix well.

6. Serve hot or cold.


Have you ever made mung bean sprout salad? What is your favorite way to use mung bean sprouts before they spoil? Does this look like a recipe you'd try?

Cook for 2 minutes, strain and rinse, add the rest

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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