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Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, mung bean pancakes, and some stews.
But, beyond being used in popular dishes, mung bean sprouts have important cultural significance in South Korea. Named after an important figure during the Joseon Dynasty, Sin Sukju, mung bean sprouts represent immorality in society. If you cook with mung bean sprouts often, you may have noted that they spoil quickly and easily. People during the Joseon period noted that as well. As a result, they started calling them ‘sukju’ after Sin Sukju who spoiled his reputation and legacy with immoral actions. If you would like to learn the whole story, check out my article about mung bean sprouts in Korean culture!
Sukju-namul muchim is a popular Korean side dish salad served often in people’s households. Light and refreshing, it has a crispy and crunchy texture. Let’s learn how to make it here!
Sukju-Namul Muchim Tips & Tricks:
Here we list some helpful tips & tricks to help you make this Korean mung bean sprout salad recipe. We hope these tips help! If you have any questions, leave a comment below or email us at firstname.lastname@example.org!
- First, always start by washing the mung bean sprouts by rinsing them in cold water.
- Next, sort and remove any mung bean sprouts that are browning or soggy. This can take a few minutes–I usually sit and watch a TV show as I go through the bean sprouts!
- Then, quickly boil the mung bean sprouts for no more than two minutes. This kills any food-borne illness while keeping the bean sprouts crunchy.
- Once you drain the boiling water, rinse the bean sprouts under cold water. This stops the sprouts from continuing to cook!
- Gently squeeze the mung bean sprouts to remove excess water before mixing with other ingredients. No one wants soggy sprouts!
Korean Mung Bean Sprout Salad Frequently Asked Questions:
Now that we learned some tips & tricks for making this traditional Korean bean sprout recipe, we can answer some questions you may have about this side dish! If we do not answer your question about sukju-namul muchim below, feel free to leave a comment or email us at email@example.com.
Is This Dish Allergen-Free? (Gluten, Soy, Egg, Etc.)
For the most part, this recipe does not contain major allergens. It does not contain any tree nuts, peanuts, fish, shellfish, dairy milk, and/or eggs.
This recipe does contain soy sauce which contains gluten and soy. Like all my recipes, I recommend replacing regular soy sauce with a gluten-free version such as tamari. As someone with celiac disease, I always use gluten-free soy sauce. If you need recommendations, check out my blog post of gluten-free soy sauce recommendations!
These days, I can happily say that there is a delicious alternative to soy sauce for those who need to avoid soy in their diet. If you would like to make this dish soy-free, I recommend using coconut aminos! As a bonus, this ingredient is gluten-free as well! We also list some coconut aminos recommendations on our gluten-free soy sauce alternative post.
Is This Dish Vegetarian or Vegan?
My recipe for sukju-namul muchim does not contain any animal products or byproducts. This means that this dish is naturally vegetarian and vegan!
That being said, it is important to note that some people use fish sauce in their mung bean sprout salad recipe. So, if you are vegetarian or vegan and are traveling to South Korea, make sure to ask when eating in a restaurant. Depending on the restaurant, this side dish may or may not be vegetarian or vegan!
For those interested in learning more about living a vegan lifestyle when traveling in South Korea, check out our post about veganism in South Korea!
How Should I Serve This Mung Bean Sprout Salad?
Typically, people serve this as a side dish for a meal. Beyond a side dish, people add this mung bean sprout salad to their bibimbap. Both options taste delicious!
Can I Make This Dish In Advance?
I do not recommend making this dish far in advance. Mung beans spoil quickly and easily. Further, they slowly become soggy the longer they remain marinated.
I tend to make this dish right before serving. Then, we eat the leftovers over the next one or two days.
How Do I Store the Leftovers?
To store the leftovers, place the mung bean sprout salad in an airtight container. Then, place it in the refrigerator.
Once again, I recommend eating this salad quickly as mung beans spoil quickly once cooked. Eat within one or two days.
We Hope You Enjoyed Learning About Korean Mung Bean Sprout Salad!
In the end, we hope you enjoyed learning about Korean mung bean sprout salad. If so, let us know in the comment section below! Let us know of recipes you cook at home that use mung bean sprouts!
If you would like to read more about cooking, you can find further recipes on our blog. We listed some of our favorite Carving A Journey Korean recipes below! For reference, many recipes are influenced by our blended Korean and Southern heritage.
Korean Ingredient Articles:
- Mung Bean Sprouts (Sukju-Namul)
- What are Perilla Leaves (Kkaennip)?
- Dangmyeon (Sweet Potato Glass Noodles)
- Gochugaru (Korean Pepper Powder)
- Korean Soy Sauce: What Should I Buy?
- Gluten-Free Gochujang Brands; And
- Gluten-free Doenjang Brands
Further Carving A Journey Korean Recipes:
- Greek Momo Recipe (Korean Breakfast Trend)
- Tteokkochi (Korean Rice Cake Skewers)
- Jumeokbap (Handmade Korean Rice Balls); And
- Bibimmyeon (Korean Spicy Cold Noodles)
If you have any questions or comments, you can also email us at firstname.lastname@example.org.
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