Korean Soybean Sprout Salad (with beer)

Ok, so I like beer, and I can truly say that drinking beer is one of my favourite blissful pastimes. The only thing that is possibly blissful-er, is nibbling on a snack with beer.

And though I dig my wedges and calamaris, sometimes you just want something a bit more fresh..

But what goes with beer that's fresh? Try sukjunamul, a simple and tasty Korean invention that makes a fine use of über nutritious and curative sprouting food.

Korean Soybean Sprout Salad: Sukjunamul

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Korean Soybean Sprout Salad (raw, refined-sugar-free, vegan, vegetarian)

Serves 2

  • 200g soybean sprouts
  • 2 tsp himalayan salt
  • 1 litre filtered water
  • A dozen or so ice cubes
  • 2 tsp black sesame seeds
  • 2 tsp chopped up spring onions
  • 1 tsp pure sesame oil


  1. Wash and clean sprouts.
  2. Pour 500cc filtered water in a pan. Add himalayan salt, stir a little then drop the soybean sprouts inside.
  3. Put pan over medium-high heat. Once it starts boiling, count ten seconds and remove from heat. Immediately drain.
  4. Separately prepare large bowl and pour the rest of the filtered water inside. Drop ice cubes in.
  5. Pour boiled bean sprouts inside the bowl and rinse until nicely chilled. Drain and remove any ice cubes that didn't melt. Wipe off remaining water from the bowl, fill it back with the bean sprouts.
  6. Prepare dressing: thinly slice spring onions, then sprinkle in along with black sesame seeds. Pour sesame oil in and mix all ingredients together. Add salt to taste.

The health benefits of soybean sprouts are so astonishing that it is even recommended in hospitals in Japan!

Not only are Soybeans a complete protein food (higher in protein content than any other bean), extremely rich in vitamins A, B, C and E, minerals and lecithin, they contain a powerful antioxidant known as genistein, which not only acts as a preventative of cancer, but an inhibitor:

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All these benefits just from sucking on my beer and nibbling on bean sprouts.

Amazing, isn't it?