Sukju-namul
Sukju-namul is a classic Korean side dish (banchan) made from stir-fried mung bean sprouts. The primary ingredients are fresh mung bean sprouts, sesame oil, garlic, and a touch of soy sauce or salt, creating a simple yet flavorful dish. It's a staple in Korean cuisine, often served alongside rice and other banchan.
🍽️ Nutrition at a glance
This dish is relatively low in calories and fat, making it a light and healthy option. It's a good source of plant-based protein, dietary fiber, and provides essential vitamins like Vitamin C and folate, along with minerals such as manganese and iron.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 1.5 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Vitamin C | 15 mg |
| Folate | 60 µg |
| Vitamin K | 20 µg |
| Potassium | 200 mg |
| Iron | 1.0 mg |
| Calcium | 25 mg |
| Magnesium | 15 mg |
| Manganese | 0.2 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sukju-namul is a quintessential example of Korean banchan, showcasing how simple, fresh ingredients can be transformed into a flavorful accompaniment. Nutritionally, mung bean sprouts are known for their high enzyme content, which can aid digestion, and they become more nutritious when lightly cooked.
