Korean Mung Bean Sprouts Salad (Nokdu Namul)

koreansprouts_p

I’m starting to wonder how far will go my obsession with sesame seeds. A jar with roasted sesame seeds is placed just next to the salt container, at the stretch of my hand, so it proves how much I like it and how frequently I use it. Actually, every time I prepare an Asian (or even vaguely Asian) meal, my first reflex now is to sprinkle it with sesame seeds and I never regret my gesture (although I do manage sometimes to resist the temptation). As for the sesame oil, a small teaspoon stirred just before serving adds a deep, nutty flavour I find more and more addictive too.

This salad, found in Growing Up in a Korean Kitchen: a Cookbook by Hi Soo Shin Hepinstall owes everything to sesame oil and seeds. For me it was was also a interesting new way to consider mung bean sprouts I regularly add to stir-fried meats, rice or noodles. Even though the dressing is light, the tiny amount of powerful sesame oil transforms it into an interesting, fragrant side-dish. The addition of sesame seeds, as always, gives a pleasant crunchy note.

I have scaled down the original recipe to two serving and used European chives instead of spring onions I didn’t have. I have also change the name from “seasoned mung bean sprouts” to a “salad” because I have it cold and treat it as a salad.

TIP: If you have never used sesame oil, I advise buying it in a Japanese or Korean shop (or maybe simply Asian). The only time I bought a bottle of good quality, cold-pressed organic sesame oil made in Europe I discovered something I dislike so much I still wonder how to use it (and it wasn’t rancid). I think Asian sesame oil is made from roasted, not raw, sesame seeds.

This salad is apparently served both at room temperature and very cold. I prefer it cold, so I have quickly rinsed the blanched sprouts in very cold water. If you want to serve it at room temperature, skip this step.

Preparation: 15 minutes

Ingredients (serves two):

150 g/about 5 oz mung bean sprouts

1 teaspoon soy sauce (or more if you use low-sodium soy sauce)

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 small clove garlic

(salt)

ground pepper

1 green onion (the lighter part only); I have used European chives instead

toasted sesame seeds

Blanch the mung bean sprouts in boiling water for a minute.

Quickly drain and, if you wish to serve the salad very cold, rinse it with very cold water.

Drain once more.

Crush the garlic and chop it finely.

Mix it with the soy sauce, the vinegar, the sesame oil, the ground pepper and the salt (if you need it).

Put the sprouts in a big bowl and combine with the dressing.

Chop the green onion or the chives.

Transfer the sprouts to a serving bowl.

Sprinkle with sesame seeds and green onion/chives.

This salad can be served very cold or at room temperature (I have preferred it cold).

46 Replies to “Korean Mung Bean Sprouts Salad (Nokdu Namul)”

  1. I can see why you are addicted to sesame seeds Sissi. They really do add a lovely crunch to a versatile range of foods. Do you use black sesame seeds very often? I can imagine that this simple salad would work well as a side to just about any Asian dish. I’ve never blanched mung beans — it this advised to kill any potential bacteria or to bring out their flavour or texture?

    Looks like we are both writing about our addictions this week. 🙂

    1. Thank you so much, Barb. I rarely use black sesame seeds. I prefer the “white” ones, maybe because they are more versatile… but the black ones sometimes look better as a decoration.
      Here the quick blanching left the mung bean sprouts crunchy, but softer than when they are raw, so easier to eat and less “harsh”. I’m hopping to your blog now! You sound very intriguing.

  2. Bean sprouts get rarely used in my house as they’re so perishable that I only buy them the day before I make Pad Thai and then I use the rest for egg foo yung. It’s nice to have another possible use for them. As to sesame seeds, I keep most of my stash of seeds (black and white) in the freezer and only toast about 1/4 cup which I keep in a small glass jar in the fridge because I’m afraid they’re going to go rancid by the time I want to use them again. 🙂

    1. I buy bean sprouts very often, but I agree they are very perishable (I buy mine practically 100 m from the house, so it’s easy to use them quickly). I have always wondered why some people keep grains in the fridge or freezer because I keep mine simply in well closed jars and they never perish (on the other hand I have already bought some rancid nuts I had to return…). I also toast small amounts of sesame seeds, but I use them in one week or two, so I never refrigerate. The rest is in a huge jar in a cupboard.

  3. Although I normally sprout my own mung beans I have not made them seprately into a salad. Perhaps I should!! I also always have a jar of freshly panroasted white sesame seeds at my mise en place and hardly a day goes by they are not sprinkled onto something 🙂 ! Methinks chives would be more delicate than spring onions which wouldkind’of ‘fight for importance’ with the sprouts 😀 !

    1. I have promised myself to sprout many plants and keep on forgetting to start… I’m glad to learn you are also a sesame seeds fan. It’s true: chives are more delicate, but most of all I have them more often than green onion, so I substitute quite often.

  4. I love this kind of light vegetable side dishes. Bean sprouts (korean kind) is one of my favorite too. If this was served at the table, and everyone seems like done with this dish, I’d grab the dish and pour onto my plate… I really love munching on this. Looks yummy Sissi!

    And I think… this photo is my favorite picture of yours. Simple, delicate, and love the light… the composition is beautiful too. Love how you stack up the bowls at that particular corner too. Very modern yet elegant and classy. LOVE IT!

    1. Nami, your compliments make me so proud and happy! I would have never suspected you would like this photo. Thank you so much for all the kind words! Your opinion means really a lot to me.
      I like this salad a lot and made a bigger batch I had alone for lunch and then for the dinner once more. It tasted better when freshly seasoned, but even leftovers were good. Here bean sprouts are sold in quite big boxes and since they have to be used quickly, I often end up throwing away some… I can have this salad anytime with any dish, so I hope I will never throw the sprouts any more.

  5. I used to love these bean sprouts but here in North America they are often associated with poor conditions and a variety of harmful bacteria so we’ve stopped eating them. I do like the idea of blanching them, a bit better than just washing. The flavours sound perfectly fresh in the dressing and I agree about the sesame seeds and oil, quite addictive indeed.

    1. Thank you so much, Eva. Last year there was a huge scandal with sprouts made from grains imported from China (China sent infected grains if I remember), but it was in Germany and it was due to the fact that people didn’t wash the sprouts at all. I have been buying organic bean sprouts from my two Swiss shops for years (at least once every two weeks because I like adding them to stir-fries and other improvised Asian dishes) and I have never heard of any problems, so I’m pretty confident.

  6. Haha, loved reading about your sesame addiction. I’m a bit like that with fish sauce… whenever I’m making soup and I start to lean towards coconut, there it goes, fish sauce in the broth! :). Your sprouts look so healthy and make the perfect side dish/salad. I also really like tossing sprouts into sandwiches for that delightful crunch factor. I’m so pleased when I can find lively sprouts this time of year but it’s often not the case; I’ll have to keep looking because you’ve inspired me all over again. Sissi, your photo is lovely – I especially like the tablecloth (great colour) and your bowls are wonderful too!

    1. Thank you very much, Kelly. I do exactly the same! I have just had a soup for lunch (improvised with the content of my fridge: chicken scraps from the stock I made on Sunday, mushrooms, carrot), some green curry and two tablespoons of coconut milk and of course the obligatory splash of fish sauce!
      I have never tried putting sprouts into sandwiches. What a wonderful idea! Thank you so much! Here mung bean sprouts (and always organic) are available all year round, so I buy them very often. I think many people in my city buy them (hence the constant presence).
      Thank you for the compliments! I’m really flattered. As for the bowls… I bought them last week because I have fallen in love with them as soon as I saw them.

  7. I love the combination of sesame oil and mung bean sprouts. There is alway a nice crunch and a wonderful after taste on every bite. I love this Korean dish. You actually presented it perfectly. I hope you are having a good week, Sissi! 🙂

  8. I love fresh and crunchy bean sprouts and try to use it all on one recipe, and if not; I make sure I use it all up by the next day. It’s not so hard to incorporate in in Asian dishes, and/or salads, especially the simple one you’ve made…love, love the dressing, as well.

    Sissi, if I didn’t know any better I would think you have an exclusive Asian food blog. I can see the great inspiration you have with each and every recipe you post and share with us!

    1. Thank you so much, Elisabeth. You are so sweet! I do cook Asian a lot. I must say it helps to eat healthier, lighter (unless I opt for deep-fried food of course 😉 ) and it’s quite quick. Most of all I am addicted now to certain things like soy sauce, Japanese rice, sweet and hot combination, crunchy vegetables, difference of textures… In short things one doesn’t find easily in Western cuisines.
      I’m happy to learn you are also a fan of sprouts! I have also used it in Vietnamese green papaya salad, but otherwise it was my first 100% sprouts salad (I usually put it into other dishes).

  9. I empathize. I bought a pound bulk bag of sesame seeds – they’re good on everything!
    This sounds really wholesome, light, and delicious.

    1. Thank you so much, Joyti. I also buy sesame seeds in pound bags (and always am surprised to see some shops selling them like salt, in small jars…).

  10. I am so with you on the sesame seed thing – especially the sesame seed oil. It doesn’t even have to be Asian for me to add a touch of sesame seed oil. This salad is bursting with sesame flavor!!! So simple, crunchy, and delicious. You did it yet again Sissi!! Thanks for sharing this salad!

    1. Thank you so much, Eva. It’s very kind of you! The recipe sounds fantastic! I love skate but it’s available here for only a short period and I think I have missed it this year 🙁

  11. I wish it would be that easy to buy fresh and crunchy bean sprouts. But it isn’t. Since the latest bigger food related scandal (not horse and not egg related) caused by soiled fenugreek sprouts (some people died, lots were seriously sick) the shops stopped to sell them, anykind of sprouts… cowards.

    1. We have all heard about the German sprouts problem… It’s very coward indeed. It’s the way the food production goes now: better to stop producing or make something inedible, as long as there is zero risk (instead of taking more precautions…). Why bother? They have been trying to brain wash people in France that cheese from pasteurised milk is less risky (it’s easier and cheaper to produce it; hygiene conditions are ridiculous compared to raw milk ones). Strangely, in recent 20 years I think the only times they announce on tv a listeria case and tell people to return cheese, it is in mass-produced pasteurised milk cheese… No one wants to listen to specialists who say that pasteurisation kills everything and makes the cheese also unable to fight off bad bacteria…
      Luckily, many French people (like my family) don’t stop eating good cheese. Otherwise, small producers would close.
      Maybe you should grow your own sprouts? I have heard it’s not difficult; it’s only important to buy seeds from a good, organic source.

  12. This looks so yummy! I’ve made this a couple of times before. I keep forgetting how much I love these when I actually have bean sprouts on hand, so I forget to make it. I need to make these soon!

    1. Thank you so much, Susan. They are very healthy and delicious, so it’s always nice to learn new ways to serve them.

  13. I love these been sprouts. And it’s so true, I love to sprinkle my sesame seed on lots of dishes too. They just make anything tastes better with a little nutty flavor. 🙂

  14. Hi Sissi – I’m so happy right now. I used to love this salad at a Korean restaurant we used to go to before it turned “bad” (when they opened it was really fresh and nice, and over a year or so it just got really run down, staff not so friendly etc). Anyway – it was always one of the things I loved to munch on – they served it up alongside a soup I never knew the name of it but this is exactly what it is!!

    I’ve saved this – I’m going to be making it for sure… I’m missing a few ingredients right now (including the main one!) but I’ll pick them up and surprise my wife sometime :). Thanks for the inspiration! :).

    1. Hi, Charles. I’m happy you find this humble salad useful. If you liked it in the Korean restaurant you will be glad to discover it’s so easy to prepare (or maybe you had the hot version? there are two sprouts salads in my book: this one and a hot one, which is delicious too).
      I know what you mean… There is an Asian restaurant in my city where I loved to go and it suddenly became really bad (the owner didn’t change though). Many people say the same on internet, so it’s not only my feeling. Maybe they started to save time and money? Maybe they had too much success? I think that some restaurants become “spoilt” when they have too many clients. They increase their prices, lower the quality and think they will earn even more. Which works, but for a short time only.

Comments are closed.