Mung Bean Sprouts Banchan – Korean side dish of crunchy mung bean sprouts seasoned with sesame oil, garlic, and soy sauce.

_{_{A light, crunchy, and refreshing Korean side dish with blanched mung bean sprouts, sesame oil, garlic, and green onion.}}

Jump to recipe

🌱 What is Mung Bean Sprouts Banchan?

Mung Bean Sprouts Banchan (Sukju Namul Muchim) is a simple Korean side dish made with lightly blanched mung bean sprouts tossed in a seasoned sesame oil dressing. It’s crisp, refreshing, and easy to prepare—something you can quickly put together to round out a meal.

In Korean cuisine, banchan (반찬) refers to the variety of small side dishes served alongside rice, and mung bean sprouts banchan is one of the more common ones. It’s light, healthy, and balances well with richer or heavier mains. Mung bean sprouts have been a staple in Korean kitchens for a long time, not just because they’re nutritious but also because they’re easy to grow and very versatile. This dish is usually served chilled, which adds a nice contrast when you’re eating something hot or spicy.

At home, we usually use homemade mung bean sprouts instead of the ones from the store. The ones you find in markets are often more mature and can sometimes taste a little bitter. That’s why my mother prefers growing our own—she says it gives a cleaner, milder taste. We also use them in other dishes sometimes. One favorite is combining them with tofu and dried anchovies (dilis) for something a bit more filling. I’m hoping to share that version soon, too.

If you’ve never tried sprouting at home, it’s easier than you might think! Here’s a simple way to grow your own mung bean sprouts:

How to Make Mung Bean Sprouts at Home

Rinse ¼ cup of dry mung beans and place them in a clean jar or bowl.
Add enough water to cover the beans and soak overnight (8–12 hours).
The next day, drain and rinse the beans. Keep them in the jar or transfer to a sprouting container.
Cover the jar with a breathable cloth or mesh, and keep it in a dark, cool place.
Rinse and drain the beans twice a day, morning and night.
In about 4–5 days, you’ll see long, crisp sprouts ready to harvest! Rinse them well before using.

Homemade sprouts taste fresher, sweeter, and are more rewarding to use—plus, you know exactly how they were grown.

Reasons to Try This

Quick & Easy – Ready in under 10 minutes with minimal ingredients.
Healthy & Light – Low in calories, high in nutrients.
Perfect for Meal Prep – Stores well and pairs with any main dish.
Authentic Flavor – A traditional Korean banchan that brings freshness to your table.

Ingredient Highlights

Mung Bean Sprouts – Light, crunchy, and quick to cook. They’re a great base for this side dish and add texture without being heavy.
Salt – Helps the sprouts stay crisp when blanched and brings out their mild flavor.
Green Onion – Adds a mild onion flavor and is rich in vitamins A and K, along with antioxidants.
Garlic – Just a little goes a long way. It gives the dish a nice savory punch.
Sesame Oil – Brings that classic nutty aroma and ties everything together.
Toasted Sesame Seeds – Adds a bit of crunch and toasty flavor.
Red Pepper Flakes (optional) – Adds a spicy kick and is high in capsaicin, which can aid in metabolism and improve digestion.