Suku namul, mung bean sprout salad is healthy and so easy to make. Just a little bit of sesame oil is used. The vegetables are blanched and seasoned with a dressing of soy sauce, sesame seeds, sesame oil and garlic (lots of garlic). That's it.

Recipe by: Fresh City
Serves: serves 2-4
Prep Time: Quick & Easy


a few handfuls of bean sprouts

1 clove of garlic, finely minced

1 green onions, finely chopped

1 tablespoon hulled sesame seeds, toasted

1 tablespoon tamari soy sauce

2 tablespoons unrefined sesame oil

1 pinch sugar

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1. Blanch the bean sprouts. Dip them in the boiling water and remove them immediately. Dunk them in cold water and drain thoroughly.

2. Mix the dressing and toss the bean sprouts in it.

3. Arrange on a serving plate or bowl. Sukju namul should be eaten immediately as doesn't keep well.