Home Recipe IndexKorean Recipes Korean Mung Bean Sprout Salad (Sukju-Namul Muchim) 

Korean Mung Bean Sprout Salad (Sukju-Namul Muchim) 

by Emily
Korean mung bean sprout salad next to kimchi and rice with an egg

This post may contain affiliate links. Please read my disclosure for details at the bottom of this page. As an Amazon Associate, I earn from qualifying purchases on this post about sukju-namul, otherwise known as Korean mung bean sprout salad. If you are interested in further information about mung bean sprouts in Korean cooking, check out our blog post about the ingredient

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

A close up side shot of mung bean sprout salad. The salad is topped with green onions and sesame seeds. Kimchi sits behind the salad.
This Sukju-Namul Muchim Tastes Slightly Mildly Salty and Nutty.

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 [email protected]!

  • 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! 
An overhead shot of sukju-namul muchim. The salad is made up of sprouts, green onions, and sesame seeds.
This Recipe Is Low Calorie. Also, It Is Vegetarian and Vegan.

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 protected]

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

A side shot of sukju-namul muchim next to bright red kimchi, chopsticks, and a bowl of rice with eggs.
I Also Enjoy Adding This Salad to a Bowl of Rice Topping With Eggs. Then, I Add Gochujang!

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.

A side shot of Korean mung bean sprout salad next to a bow of rice with eggs.
The Perfect Korean Side Dish (Banchan)

I Hope You Enjoyed Learning About Korean Mung Bean Sprout Salad!

In the end, I hope you enjoyed learning about Korean mung bean sprout salad. If so, let me know in the comment section below! Let me 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 this blog. I listed some of my favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Korean Ingredient Articles: 

Further Carving A Journey Korean Recipes:

If you have any questions or comments, you can also email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on InstagramFacebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. I hope you enjoyed learning about Korean mung bean sprout salad! Thank you so much for stopping by!

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Korean Mung Bean Sprout Salad (Sukju-Namul Muchim)

Recipe by Emily
5.0 from 1 vote
Course: Korean Recipes, Recipes, Side DishesCuisine: KoreanDifficulty: Easy


Prep time


Cooking time




  • 225 Grams of Mung Bean Sprouts (A Little Less Than 1/2 Pound)

  • 32 Oz of Water (4 Cups)

  • 1/2 TSP Salt

  • 1/2 TSP Sesame Seeds

  • 1 Garlic, Minced

  • 1 Green Onion, Thinly Sliced

  • 1 TSP Soy Sauce (Gluten-Free Soy Sauce or Soy-Free Coconut Aminos)

  • 1/2 TBSP Sesame Oil


  • Rinse mung bean sprouts and drain. Then, sort and remove any mung bean sprouts that are browning or soggy.
  • Combine the water and salt in a medium-size pot. Bring it to boil.
  • While the water comes to a boil, combine the soy sauce, sesame oil, minced garlic, sesame seeds, and half the sliced green onions into a bowl.
  • Add the mung bean sprouts to the boiling water. Cook for approximately 1-2 minutes.
  • After boiling the mung bean sprouts, immediately drain the pot and move the sprouts to a colander. Rinse the sprouts with cold water until they are no longer hot (this keeps them from continuing to cook and becoming soggy).
  • After they are cool, squeeze all the bean sprouts to remove any excess water. Combine with the rest of the ingredients in the bowl.
  • Finally, garnish the sukju-namul muchim with the remaining green onions. Serve immediately!

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