Recreate the incredible bean sprout namul I savored at a yakiniku restaurant, right in your own kitchen! This new Korean-style namul, packed with Ryuji's special tips, offers an addictive texture from bean sprouts and a delightful sweet and spicy gochujang flavor. So easy to make in the microwave, this ultimate dish will have you reaching for more rice and drinks!
Ingredients
Main Ingredients (2 servings)
- Bean Sprouts 200g
- Nori Seaweed to taste
Seasonings
- [A] Red Chili Pepper 1
- [A] Grated Garlic 3g
- [A] Sesame Oil 2 tsp
- [A] Gochujang 1 and 1/2 tsp
- [A] Salt 1/4 tsp
- [A] Soy Sauce 1 tsp
- [A] MSG(Ajinomoto) (MSG) 6 dashes
- [A] Sugar 2/3 tsp
- [A] Vinegar 1 tsp
- Toasted Sesame Seeds to taste
Steps
- Place 200g bean sprouts in a bowl.
- Heat 200g bean sprouts in a 600W microwave for 3 minutes. 【Tip!】 Microwaving prevents the flavor of the bean sprouts from leaching out, resulting in a more delicious finish than boiling.
- Cool the heated bean sprouts under running water and squeeze out the excess moisture thoroughly. 【Tip!】 Remaining moisture will dilute the sauce, so squeeze firmly.
- In a bowl, add 1 red chili pepper, 3g grated garlic, 2 tsp sesame oil, 1/4 tsp salt, 2/3 tsp sugar, 1 tsp soy sauce, 1 tsp vinegar, 1 and 1/2 tsp gochujang, and 6 dashes MSG(Ajinomoto) (MSG).
- Mix the seasonings well with chopsticks or tongs.
- Add the cooled and squeezed bean sprouts to the bowl of seasonings and mix well to coat everything.
- To finish, tear and add nori seaweed to taste and sprinkle with toasted sesame seeds to taste. 【Tip!】 The aroma of nori enhances the flavor. It's recommended to add more if you like.
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