When I made ‘Soybean Sprouts Namul’ using the ordinary Bean Sprouts, I found it was lacking something. I added Soy Sauce and Toban Djan (Chilli Bean Sauce) to make its flavour stronger. Do not over cook Bean Sprouts. They should stay quite crunchy.
1 bag (250g) Bean Sprouts
1 Spring Onion *finely chopped
1 clove Garlic *grated
1 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds
2 tablespoons Soy Sauce
1 to 2 teaspoons Toban Djan (Chilli Bean Sauce)
- Wash Bean Sprouts and cook in plenty of boiling water for 1 to 2 minutes. Drain and cool in cold water, then drain well.
- Combine all other ingredients in a bowl, add drained Bean Sprouts, and mix well.