I love bean sprouts. I occasionally grow own but it produces only small volume. But yesterday I found a big bag of bean sprouts at Asian grocery store so I decided to make namul, Koream style salad. I believe as long as the vegetable is cooked and roasted sesame seed is used, the dish should qualify as namul, but I’m no expert on Korean cuisine, so no guarantee.
I doubled the recipe found–again–on Cookpad. It just has endless supplies of great recipes! It had the English version.
I used a little less salt and no water. I plan to use in packed lunch for tomorrow so I didn’t want to make it go stale faster. Otherwise, it may help the soup powder (I would use Not Chicken for vegan version).
I microwaved the sprouts for 5 minutes. I layer a colander and matching bowl so the water is dripped out. I guess it was about 1.5 lb. While in Japan, a bag usually means 150 g to 200 g. So I should have tripled or quadrupled the recipe, but I didn’t. I don’t like too salty stuff.
Then after shaking off excess water, I just added:
3 tbsp roasted sesame seed oil
1/2 tsp sea salt
1 tbsp chicken stock granules
1/3 cup roasted sesame seeds
And toss it well until no granule is visible. Adding water should help dissolve.
And voila! Yummy, my favorite salad is ready!
Other variation I often make is replace about one third of sprouts with shredded carrots and add about 2-3 tbsp of vinegar.