Korean Bean Sprout (Sukju-Namul)

While I was looking for other way to prepare the bean spout, suddenly thought of this Korean side dish we ate few months back from the Chosun Korean BBQ restaurant. I like this dish very much because it taste very light and refreshing especially when they serve it cold. So after some recipes hunting online, I found this recipe and decided to give it a shot.


  • 250g green bean sprouts
  • ½ tsp salt
  • 1 tsp sesame oil
  • 1/8 tsp minced garlic
  • 2 tsp chopped green onion
  • 1/8 tsp white sesame
  • Boil some water in a pot
  • Add in bean sprouts when the water boiling. and let them boil for 2 mins
  • Drain the water. let them cool.
  • Sprinkle the salt on top, mix well and let it sit for about 3 mins.
  • Squeeze the green bean sprouts with your hands to discard the water
  • Add the remaining the seasoning sauce, and mix them well.
Verdict: Lighter than the one we had from the restaurant but overall I like it. Probably will add a little more salt or soy sauce next time to enhance the flavor a little bit.

Ok..here's how the next picture was taken. It was weekday night I prepare the dish. As you know I broke my camera few weeks ago, so I asked hubby to take a picture of the dish before he eat since I need to feed Aidan. Instead of taking the picture of the spout on the serving plate, he took the picture below. The bean sprout on his rice bowl before he took his first taste... duh! luckily got caught, other wise this will be my only picture to show off the dish hmm...


Tricia said...

LOL! Sounds like something my husband would do too ... I think it's just men in general ... have to be specific!!!

I like this dish too ... will give it try soon.

Thanks for the recipe!

tigerfish said...

If I'm not wrong, those Korean bean sprouts used soy bean. The "tow gay" we usually have in Chinese cuisine is the green bean sprouts. I like your bean sprout recipe coz it's so easy :)

Daddy Terence and mummy Joanne said...

I love bean sprout. Seems like quite easy to prepare, i will try to do it this weekend.

cocoa said...

Tricia, thanks for stopping. let me know what you once you try it.

tigerfish, yes, korean usually uses the soy bean spout but this is another version that uses green bean spout. I prefer the green bean sprout though.

Joanne, yes, very easy.. the nicest thing is you can prepare this ahead of time and store in the fridge and eat it the next day or the day after..

Little Corner of Mine said...

I love this too while dining at a Korean restaurant. I have seen both sprouts serve the same way, hmmm...you tempt me to give it a try, but what you serve it with? Bulgogi?

cocoa said...

Serve it with Bulgogi or Kalbi are great. I especially like the Kalbi.
I am too lazy to prepare Korean main dish during my weekday schedule, so i just serve it with my regular dish :)