Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad)

1. 1

   Wash the bean sprouts and drain the excess water.

2. 2

   Julienne the green pepper and carrot.

3. 3

   (The flavour will be absorbed better and the cooking time will be reduced if cut into thin slices.)

4. 4

   Place the vegetables from Step 1 in a heatproof bowl, cover with plastic wrap, and microwave for 2.5-3 minutes at 600 W. (Check them halfway through.)

5. 5

   Drain in a sieve to remove excess water.

6. 6

   Transfer to a bowl, toss with the ingredients while they are still hot, and it is done.

7. 7

   You don't have to add salt.

8. 8

   Adjust the amount of salt to taste.

9. 9

   I made a bibimbap-style rice bowl with this namul

* Per serving · 4 servings · Values may vary.

No additional tips available.