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  • Writer's pictureHelen ModernPepper

EASY LOW CALORIE Korean Side Dish🌱Mung Bean Sprouts, 아삭아삭한 숙주나물무침 만들기 [명절나물] [명절음식

Updated: Jan 14



Mung Bean Sprouts side dish is one of Korea's famous side dishes that is a MUST for holiday dinners, and also commonly enjoyed as a go-to casual side dish. This mung bean sprouts side dish is 🌱Vegan -friendly, and LOW-CALORIE salad that is filling and DELICIOUS!


🇰🇷명절에 꼭 무쳐먹는 나물무침: 아삭아삭하고 맛있는 숙주나물무침 초간단 레시피


Mung Bean Sprouts Side Dish 숙주나물무침

숙주 SukJu = Mung Bean Sprouts

나물 NaMul = Stem/Root Vegetable

무침 MuChim = Hand Mixed Salad/Side Dish


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INGREDIENTS/재료

Serving Size: 2 Adults

255 Grams Mung Bean Sprouts 숙주나물 (9 oz)

1/2 Tablespoon 큰술 소금 (blanching)

1 Garlic Clove 마늘

1 Tablespoon 큰술 Minced Scallions 다진 파

1 Pinch 큰꼬집 Salt 소금

1/2 Teaspoon 작은술 Sesame Oil 참기름

1 Small Pinch 작은 꼬집 Black Pepper 후추

1/2 Teaspoon 작은술 Sesame Seeds 참깨

1 Small Pinch 작은 꼬집 Beef Dashida 쇠고기 다시다 (optional)

🌱Vegan (optional): 1/4 Teaspoon 작은술 연두 (concentrated broth enhancer/product link below)


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Beef Dashida (bouillon powder) 소고기 다시다

Korean Sesame Oil 참기름

Crushed Sesame Seeds with Salt 깨소금

Korean Roasted Sea Salt 구운소금

Glass Mixing Bowl Set

Stainless Steel Pot With Lid 명품 냄비

Disposable Plastic Kitchen Gloves 일회용 플라스틱 장갑


Knife Sets 명품 칼:

9 Piece Set 세트

16 piece Knife Set 세트

Chef's Knife

9 Piece Set

16 piece Knife Set

Chef's Knife


1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams


Step One: Blanching

Using a large or medium size pot, fill with water halfway (enough to fully submerge the mung bean sprouts), and bring to boil. Then add 1/2 to 1 tablespoon of salt to the boiling water. Add the mung bean sprouts, 1 whole garlic clove, and cook for 2 minutes, without the lid on. (Your stove heat remains at high.)


TIP: Lightly blanching the garlic clove removes the raw spicy taste, and blends well with the fresh taste of the mung bean sprouts.


TIP: When you cook beans and fresh soybean sprouts, it gives off this funky-odor. In Korean, we call that "BeeLinNeh" 비린내 ("fishy smell"). To prevent this funky-odor, we add salt to the boiling water and blanch the mung bean sprouts without the lid on. Then quickly bring the pot over to the sink and drain in a strainer. Quickly, rinse the blanched mung bean sprouts under running water. Once the blanched mung sprouts feel lukewarm to touch, it is ready.

TIP: Do not squeeze the blanched soybean sprouts. Just gently shake off the excess by tossing in a strainer. Not squeezing the blanched soybean sprouts ensures that these sprouts remain crunchy and juicy!


Step Two: Seasoning

Add the blanched mung bean sprouts to a mixing bowl, and the following ingredients:

  • 1 Blanched Garlic Clove 데친 마늘 (Minced 다진 마늘)

  • 1 Tablespoon 큰술 Minced Scallions 다진 파

  • 1 Pinch 큰꼬집 Salt 소금

  • 1/2 Teaspoon 작은술 Sesame Oil 참기름

  • 1 Small Pinch 작은 꼬집 Black Pepper 후추

  • 1/2 Teaspoon 작은술 Sesame Seeds 참깨

  • 1 Small Pinch 작은 꼬집 Beef Dashida 쇠고기 다시다 (optional)

    • 🌱Vegan (optional): 1/4 Teaspoon 작은술 연두 (concentrated broth enhancer/product link below)

Gently toss with your hands to ensure that all the ingredients are mixed in well with our blanched mung bean sprouts. Have a taste test. Add more salt if you prefer a saltier taste. The saltiness should be just enough so that with Korean rice, it will be a perfectly balanced taste.


This mung bean sprouts side dish is best enjoyed within in a few days of making it. It can be enjoyed right away. If you let it sit in the fridge for a few hours or overnight, you'll end up with the seasoned mung bean sprouts juice, which is LITERALLY A MAGIC JUICE😋


Bon appétit😋


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