Korean Bean Sprout Salad Recipe

Sookju namul, or korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in korea. It's fresh, delicious, healthy, and it's easy to make. It is also versatile, complementing almost any korean meal. In fact, it's not unusual to find korean bean sprouts as an ingredient in bibimbap (korean mixed rice with vegetables and meat) or served alongside the popular daikon radish and carrot salad. You also can stir these bean sprouts into soup or simply use them as a side dish with rice. While some people argue that uncooked bean sprouts provide a better crunch, korean bean sprouts traditionally are blanched in boiling water just long enough to cook them slightly, but not long enough to make them mushy and unpalatable. Watch the bean sprouts closely and don't get distracted, since even an extra 30 seconds of parboiling can destroy their crispness.