Steps

1. Finely chop the Salted Kelp.
   🕒 02:11
2. Remove the seeds from the Dried Red Chilies and roughly chop them.
   🕒 02:21
3. Finely chop the Garlic.
   🕒 02:35
4. Bring 3L of Water and 45g of Salt to a boil in a pot.
   🕒 03:33
5. Add 2 packs of Bean Sprouts to the boiling water and blanch for about 20 seconds. (Key Tip!) Overcooking will reduce the crispiness, so blanch for a short time.
   🕒 04:01
6. Drain the blanched bean sprouts in a colander and let them cool naturally. (Key Tip!) Cooling naturally helps to evaporate excess moisture and ensure they are well-drained.
   🕒 04:22
7. Add 3 tbsp of Olive Oil and the finely chopped 3 cloves of Garlic to a frying pan.
   🕒 04:53
8. Start with medium-high heat. Once you hear sizzling sounds, reduce to low heat. (Key Tip!) Heat the pan from cold over medium-high heat. Once it starts to sizzle, lower the heat to prevent burning.
   🕒 05:24
9. Once the garlic is lightly colored, add the roughly chopped 2 Dried Red Chilies.
   🕒 05:55
10. Turn off the heat, add the 3 Anchovy Fillets, and mash them with a wooden spoon to dissolve into the oil.
    🕒 06:06
11. Add the cooled, blanched bean sprouts and the finely chopped 10g of Salted Kelp to the frying pan.
    🕒 06:56
12. Stir-fry over medium heat briefly. (Key Tip!) Stir-fry with the intention of evaporating any remaining moisture from the bean sprouts.
    🕒 07:14
13. Sprinkle with a pinch of Black Pepper, taste, and adjust seasoning with a pinch of Salt.
    🕒 08:07
14. Transfer to a serving dish and sprinkle with a pinch of White Sesame Seeds.
    🕒 08:36