Sukjunamul (Korean Beansprout Salad)

Simple, refreshing and delicious.


A large bunch of mung bean sprouts

1 large carrot, julienned

2 spring onions, strips

1 Tbsp. sesame oil

1 ½ Tbsp. sesame seeds

1 garlic clove, minced

2 Tbsp light soy sauce


1 Blanch mung bean sprouts in salted water for 2-3 mins and then rinse in cold water. Gently squeeze out as much water as possible.

2 Place bean sprouts, carrots and spring onion in a bowl and dress with sesame oil, garlic, sesame seeds and light soy sauce. Toss well.



2 thoughts on “Sukjunamul (Korean Beansprout Salad)

  1. Pingback: Korean-Style Kimchi & Gochujang Pork | frightfulkitchen

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