This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious.Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted.In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal

I tried various bean sprout namul recipes, but couldn't find one I really liked, so after some experimentation I came up with this.The flavors will blend well if you combine the seasoning with the bean sprouts while they're hot. Recipe by Junechi

I have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder.Make sure you don't boil the bean sprouts too much.It tasted even better when boiled from cold water. Recipe by Yuuyuu0221

Bean sprouts are perfect vegetables for a crunchy, healthy, and delicious weekday stir fry. This dish is really simple and easy-to-make for any home cook 👩🏻‍🍳 👨‍🍳 IG @jenscookingdiary @jenscookdineandtravel

Bean sprouts are cheap and delicious, and I wanted to eat a lot of them, so I made them into my favorite Chinese style salad.My whole family loved it!I recommend you heat the bean sprouts in water until it starts to boil. That way, they retain their delicious crunchiness!The ☆ ingredients combine to make a great dressing, so if you have leftovers, try it on chikuwa fish sticks, crab sticks, glass noodles, seaweed, etc. For 4 servings. Recipe by Ryonchi