Vegan Mung Bean Sprout Salad – Sukju-Namul
Are you looking for a side dish that goes well with Asian food? Korean Mung Bean Sprout Salad – Sukju-Namul 숙주나물무침 is a great Korean side dish and fresh salad recipe. This light, crunchy mung bean sprouts salad takes about 10 minutes to make and is inexpensive (if you buy your sprouts at Asian markets, though). This nutty, crunchy side salad is a perfect side dish for many Asian dishes.
Remove roots of sprouts, yes or no?
In Korean cuisine, the small thready and brown roots are actually removed. If you want to do the same, you can easily clip off the roots with your fingernails. It’s a bit tedious work, but a prerequisite for a good result that looks and tastes good. In this salad, with its aromatic flavor, you will hardly notice any difference in taste. If you eat the mung bean sprouts raw, you can easily tell a difference.
I think I read somewhere that the small root should even be nutritious. Why not use this to skip the fiddly work for the Mung Bean Sprout Salad – Sukju-Namul. 😉
Mung bean sprouts and soybean sprouts is there a difference?
Mung bean sprouts are often popularly called soybean sprouts, but did you know that these two plants actually have little to do with each other?
This is how mung bean sprouts, as the name suggests, are germinated from mung beans. These are small green beans, also known as mung beans, mung beans, Jerusalem beans or lunja beans.
In contrast, bean sprouts are grown from the larger and yellow soybean. Soybeans are also usually just referred to as soy and is a crop that was cultivated as food in Asia 5000 years ago.
The beans look different and taste different too. Mixing up the sprouts could also lead to serious problems, because there is a naturally occurring toxin (trypsin) in the soybean sprouts, which is only defused by a comprehensive supply of heat. It is also said that the poison cannot be completely broken down even by cooking.
Foods to serve with Mung Bean Sprouts Salad – Sukju-Namul:
- baked Chinese cabbage with oatmeal crust
- vegan sweet potato pancakes
- vegan turnip curry
- Potato salad with coriander pesto
- Tandoori cauliflower with tahini yoghurt
- more salad recipes…
Mung Bean Sprouts Salad – Sukju-Namul
- Cooking pot*
- cutting board*
- 500 G mung bean sprouts
- 2 clove of garlic
- 2 spring onions
- 1 tbsp. Soy sauce*
- 1 tbsp. Sesame oil* roasted
- 1 tsp white sesame*
- ½ tsp kosher salt* to taste
for a little sharp kick:
- 1-2 tsp gochuyang* optional
- Bring a large pot with enough water to a boil.
- Use your fingernails to snap off the small brown roots from the sprouts. (this is optional and if you don’t mind or if it’s too much work, leave it on)
- Blanch the mung bean sprouts for 1 minute, stirring occasionally.
- Drain sprouts through a sieve and cool in a bowl of ice-cold water. If necessary, add more cold water. Drain the sprouts and drain well.
- Wash the spring onions and cut into fine rings.
- Roast the sesame seeds in a pan without fat until golden brown.
- Peel and finely chop or grate the garlic.
- Combine garlic, scallions, soy sauce, toasted sesame oil, and sesame seeds in a bowl. Add the sprouts and toss gently by hand to evenly flavor. Season with salt.
- Serve in bowls or on plates.