Sukjunamul Muchim
Sukjunamul Muchim is a classic Korean side dish (banchan) made from seasoned soybean sprouts. The dish features crisp, blanched soybean sprouts tossed in a simple, savory dressing typically made with sesame oil, soy sauce, garlic, and a touch of green onion. It's a staple in Korean home cooking and is often served as part of a larger meal spread.
🍽️ Nutrition at a glance
This dish is low in calories and fat while being a good source of plant-based protein and dietary fiber. It provides a notable amount of vitamin C and folate, with a typical serving containing roughly 50-70 calories.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 4 g |
| Fat | 2 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 380 mg |
| Vitamin C | 15 mg |
| Vitamin K | 20 mcg |
| Folate | 45 mcg |
| Potassium | 200 mg |
| Iron | 1.2 mg |
| Calcium | 30 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, soybean sprouts are a powerhouse, containing more vitamin C than many other sprouts, which is preserved by the quick blanching method. Culturally, it's a quintessential example of how Korean cuisine transforms simple, affordable ingredients into flavorful and nutritious banchan.
