Bean sprout salad

Bean sprout salad
  • 2 Cup mung bean
  • 3 Table spoon (tbsp) sesam seeds
  • 2 Table spoon (tbsp) soy sauce
  • 1 Table spoon (tbsp) sesame oil
  • 1 Table spoon (tbsp) brawn sugar
  • 2 Tea spoon (tsp) salt
  • 2 Table spoon (tbsp) spring onion (or red onion)
  • 1 Piece garlic cloves (optional)
  • 2 Peck chili

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



This 10-minute Korean sesame-seasoned bean sprouts (Sukju Namul Muchim) is perfect appetizer or side dish to use up the bean sprouts while they are still fresh.
It is also one of the most common and popular salads and no wonder, it is so easy to make and delicious.
Blanch the bean sprouts quickly in salted boiling water and rinse immediately in cold water. Gently squeeze out any water and put into a bowl. Add the seasoning ingredients and toss well to coat. Garnish and sprinkle bean sprouts with chili flakes and toasted sesame seeds. Serve at room temperature or chilled.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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