Bean Sprouts for Ban Chan

숙주나물 (sukju-namul), 녹두나물 (nokdu-namul)
A simple but tasty dish, crunchy mung or soy bean sprouts  are lightly blanched, then mixed with several seasonings. This is a common side dish in Korean restaurants, with many variations.


1 lb fresh soy bean sprouts

2 green onion, chopped

1/2 small carrot, shredded

1 tsp toasted sesame seed

1 tsp salt

Optional Ingredients

1 tsp coarse ground red chile pepper

1 tsp Pure roasted sesame oil

1 tsp rice vinegar or rice wine


Bring 1 quart of water to a full boil.

Add bean sprouts and return to full boil.

Cook for 1 minute then remove from heat.

Rinse immediately in cold water, drain, and then place in a medium mixing bowl.

Add all other ingredients and toss until well mixed.

Adding Optional Ingredients:

Sprinkle red chile pepper over sprouts and toss

Whisk sesame oil and vinegar/wine together then pour over sprouts and toss well.

Serve chilled or at room temperature as part of a ban chan array.