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1
Start cooking the bean sprouts in cold water.
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2
Use a small pan, and add just enough water to cover the bean sprouts.
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3
If you add too much water it will take time to come to boil, so use as little as possible.
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4
Put the filled pan on high heat.
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5
When it comes to a boil, stir up the bean sprouts from the bottom, wait a few seconds, then drain into a colander.
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6
Even if you think the bean sprouts still seem a bit raw, drain them off.
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7
They will finish cooking in residual heat.
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8
Do not soak in cold water, or they'll become watery.
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9
Once the hot water is drained off, sprinkle the bean sprouts with sesame oil while they're still hot.
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10
This coats them with the oil and makes it harder for the moisture in them to leech out.
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11
Do not squeeze the bean sprouts!
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12
Once the bean sprouts have cooled down, flavor them with salt, pepper, and umami seasoning.
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13
If you add the seasonings while the bean sprouts ar still hot, the moisture will be drawn out and the texture will deteriorate.
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14
Add toasted sesame seeds and it's done.
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15
This is delicious with some garlic, if you like.
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16
Tip: Go easy on the salt, since the bean sprouts will taste saltier after some time!
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17
Mix the bean sprouts gently so that you don't break or squeeze them.
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18
If you have some garlic sesame oil made in advance and stocked, you can make namul easily..
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19
Mix the bean sprouts with 1 tablespoon of garlic sesame oil and a little pepper.
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20
Umami seasoning is optional.
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21
Sprinkle on some toasted sesame seeds to finish!
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22
Adjust the salt to taste.
