Tag: Sukju Namul

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Spicy Mung Bean Sprouts Salad – Maewoon Sukju Namul


I always need at least one spicy side dish when eating dinner. It’s usually kimchi. It doesn’t matter what type as long as it has a spicy kick. I’ve been making oi sobagi almost on a weekly basis. Unfortunately, we finished the oi sobagi within 3 days of it fermenting. But fortunately, the oi sobagi was so good we couldn’t stop eating it. In either case, we were flat out of kimchi.

So I needed something quick, spicy, and tasty. I decided to try something different and make maewoon sukju namul, which translates directly to “spicy seasoned mung bean sprouts.” It’s not the most traditionally Korean way of eating the sprouts, but seemed the perfect solution to my problem. The dish was so easy and quick to prepare. And it had that spicy kick that I wanted.

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Nokdu Bindaetteok (Mung Bean Pancakes with Dipping Sauce)

Nokdu Bindaetteok (Korean Mung Bean Pancakes) is my maternal grandmother’s specialty. Nokdu Bindaetteok, which directly translates to Mung Bean Pancake, is usually made with sliced pork, kimchi, sukju namul (mung bean sprouts), and sometimes gosari namul (bracken fern shoots). But I’m omitting the pork for this Nokdu Bindaetteok/Mung Bean Pancake recipe, making this dish vegan. And for the base of the batter? Simply, soaked mung beans and rice. Flour-free. Gluten-free. Dairy-free. Just delicious goodness.

Keep in mind; when you dine at a restaurant, mung bean pancakes are not necessarily gluten-free unless specifically stated. Restaurants can add different types of flour to the batter – not a good thing. Additionally, dipping sauces can contain gluten. So always ask. Don’t assume.

Happy Eating!

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