Steps

1. Prepare 1L of water in a large pot and bring to a boil with 1/2 tbsp salt.
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2. In a small bowl, combine 1/2 tbsp soy sauce, 1 tsp reduced sodium chicken bouillon powder, and 2 pinches of sugar. Grate in 1 clove of garlic.
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3. Mix these ingredients together first. This is the key! Mixing grated garlic with seasonings beforehand mellows its sharpness for a smoother taste.
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4. Wash 100g of carrots and julienne them with the peel on.
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5. Lightly rinse only the surface of 1 dried daikon radish pack (25-30g) and squeeze it strongly to a semi-dry state. This is the key! By not fully rehydrating the dried daikon radish, it will absorb the moisture from the bean sprouts later, achieving a perfect texture.
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6. Add 1 pack of bean sprouts to the boiling water and cook over medium heat for 1.5 minutes as a guideline. This is the key! The crisp texture of bean sprouts is crucial for namul, so be sure to use them.
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7. Immediately drain the cooked bean sprouts in a colander and coat them with 1 tbsp sesame oil while still hot to prevent them from becoming mushy. This is the key! Coating with oil while hot prevents them from becoming mushy.
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8. In the same pot, blanch the julienned carrots for 10 to 20 seconds, drain, and add to a bowl.
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9. Add the prepared seasoning mix to the cooked bean sprouts and carrots in the bowl and mix well. This is the key! Properly season the bean sprouts and carrots with the seasoning mix before adding the dried daikon radish to allow the flavors to meld.
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10. Once some liquid has been released from the cooked vegetables, add the semi-rehydrated dried daikon radish cut into bite-sized pieces and mix everything thoroughly. This is the key! By semi-rehydrating the dried daikon radish, it absorbs excess moisture from the bean sprouts, resulting in a delicious dish without being mushy.
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11. Let it sit for about 5 minutes to allow the flavors to meld.
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12. Once everything looks moist, crush and add toasted sesame seeds (to taste) and 2 pinches of sugar. Mix well for completion. This is the key! Adding sugar at the end balances the saltiness and sweetness, adding richness and deliciousness.
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