Fresh, nutty, and ready in minutes. This mung bean sprouts banchan is the crisp, flavorful Korean side dish your meals have been missing.
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 seasoned sesame oil dressing. It is crisp, refreshing, and very easy to prepare. This dish is something you can quickly put together to round out any meal.
In Korean cuisine, banchan (반찬) refers to the variety of small side dishes served alongside rice. Mung bean sprouts banchan is one of the most common, known for its light and healthy profile. It balances well with richer or heavier mains and is usually served chilled, which creates a nice contrast when paired with hot or spicy dishes.
Part of what makes this dish so popular is the ingredient itself. Mung bean sprouts have been a staple in Korean kitchens for a long time. They’re not only nutritious but also easy to grow and very versatile, making them a reliable ingredient in many households.
How We Make and Enjoy Mung Bean Sprouts Banchan at Home
At home, we usually use homemade mung bean sprouts instead of store-bought ones. The ones you find in markets are often more mature and can sometimes taste a little bitter. That is why we prefer growing our own. In my experience, homegrown sprouts taste cleaner and milder, which makes a big difference in simple dishes like this.
We use mung bean sprouts in other dishes too. One combo we really like is with tofu and dried anchovies (dilis) because it’s simple but filling. I’m hoping to share that version soon as well.
If you have never tried sprouting mung beans at home, it is easier than you might think. Here is a simple way to grow your own mung bean sprouts:
- 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.
Using homemade mung bean sprouts in banchan makes the dish even more satisfying, especially when you’ve grown them yourself.
Why Try This Mung Bean Sprouts Banchan?
- It’s quick and easy to make, perfect for busy days.
- It’s light, healthy, and doesn’t feel heavy after eating.
- It pairs well with almost any main dish, especially rich or spicy ones.
- It keeps well in the fridge, so you can make it ahead.
- It’s simple, budget-friendly, and made with everyday ingredients.
The Flavors Behind This Banchan
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.
Here’s everything you’ll need and how to make it.
Mung Bean Sprouts Banchan (Sukju Namul Muchim)
Equipment
- Medium or large pot for boiling/blanching the sprouts
- Colander for draining and rinsing
- Mixing bowl for tossing everything together
- Measuring Spoons
- Tongs or chopsticks for mixing and serving
Ingredients
- 350g mung bean sprouts
- 1 tsp salt for boiling
- 6 cups water for boiling
For the Sauce
- 1 tsp green onion finely chopped
- 1 tsp garlic minced
- 1 tbsp sesame oil
- 1 tsp sesame seeds toasted
- salt to taste
- red pepper flakes to taste (optional)
Instructions
- Rinse the mung bean sprouts and discard any bad beans.
- Boil water with salt. Add the sprouts and blanch for 1-2 minutes.
- In a bowl, mix green onion, garlic, sesame oil, sesame seeds, salt, and red pepper flakes (if using).
- Add the sprouts to the bowl and toss well. Serve cold.
Notes & Tips
- Rinse after blanching. After blanching the sprouts, rinse them right away with cold water. This stops the cooking and helps lock in that crisp, refreshing bite.
- Taste before mixing. Before tossing the sprouts in the sauce, give it a quick taste. You might want to adjust the salt or red pepper flakes depending on the flavors of the rest of your meal.
- You can use soybean sprouts too. If you don’t have mung bean sprouts, soybean sprouts work as well. They’re slightly firmer and nuttier, but just give them a bit more time when blanching, around 4 to 5 minutes.
- Storage: This dish stores nicely in the fridge for up to 5 days. In fact, the flavor gets even better as it sits. Best served chilled or at room temp.
Made This Banchan at Home?
I’d really love to know how it turned out for you. Feel free to leave a comment below or tag me on Instagram @barelysalted, and it’s nice seeing dishes come to life in someone else’s kitchen.
If you’re in the mood for something light, my Agedashi Tofu might be worth a look. It’s simple, satisfying, and one of my personal favorites! 🙂
Kitchen + Stereo
White Gloves because it’s from Khruangbin. A vibe!
Love,
Jezelle
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