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Sukju Namul (Korean Mung Bean Sprouts)

Sukju Namul, mung bean sprouts flavoured in a sesame oil and garlic dressing. Perfect as a quick and easy banchan (side dish).

Sukju Namul (Korean Mung Bean Sprouts)

A quick and simple korean banchan. Mung bean sprouts in a toasted sesame oil dressing.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Lighter Bite, Side Dish
Cuisine Korean
Servings 4


  • 200 g mung bean sprouts
  • 1 spring onion finely sliced
  • 1 small garlic clove finely minced
  • 1 teaspoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds*
  • 1 teaspoon freshly cracked black pepper


  • Wash the bean sprouts thoroughly in cold water.
  • Bring a pot of water to a boil with 1 teaspoon of salt. Once boiling add the bean sprouts and cook until they start to wilt, around 2 minutes.
  • Drain the bean sprouts then rinse under cold water straight away to stop them continuing to cook. Once cool, drain excess water by gently squeezing.
  • Add the bean sprouts to a bowl and mix well with the remaining ingredients. Season to taste then serve.


*If you don’t have toasted sesame seeds you can toast sesame seeds in a dry pan until they are lightly golden brown.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

See the main Vegan Banchan post for more vegan banchan ideas.

Vegan Banchan

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