I wanted to make something other than a ohitashi dish with highly nutritious carrot and bean sprouts.The key is not to pour water over the bean sprouts and carrot after draining in a colander. Cook the bean sprouts and carrot thoroughly with the residual heat. And squeeze out the excess water really well. If you are only using bean sprouts to make this namul, the parboiling time is also 15 seconds! It's delicious even without garlic or ginger ♪ Recipe by Kougakubu Danshi Daigakusei

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 wanted to make one more dish cooked in a microwave for my husband who likes bean sprouts.When I added vinegar, it turned out delicious.*Microwave the vegetables for about 2 minutes, and check them. Stir, then microwave again.*Adjust the amount of vinegar to your liking. I added 2 teaspoonfuls to suit my family's taste. Recipe by Komomomomo

I created my own recipe for namul while cutting cucumbers and tomatoes. The usual namul ingredients like spinach and bean sprouts are blanched, but I didn't cook the cucumber and tomato since I wanted to enjoy them raw. Recipe by Pukuttopukumaru

I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.Since the bean sprouts contain a lot of moisture, if you coat the ingredients with sesame oil first, they won't get too mushy. The namul can be stored in the fridge for 2-3 days, so I made a larger amount without wasting ingredients. I used moderately sweet gochujang "Haechandle," as shown in the photo in Step 1. Recipe by kebeibiko.

I used "Easy * Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad) * "to make a bibimbap style dish.*I didn't use it in the photo, but feel free to add some kimchi to the toppings.*If making for children, serve their portions before adding the gochujang.(Recipe by Komomomomo)

I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.For similar recipes, see:Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

I like namul made with bean sprouts, and wondered what it would taste like made with celery instead. For 2-3 servings. Recipe by Haraseri

I love namul; this is a recipe I've been using since a long time ago.You could use store-bought ground sesame seeds, but be careful to select the aromatic type and grind them. Recipe by Yuuyuu0221

I made this using leftover vegetables in my fridge!Cook the bean sprouts to your liking. Recipe by bvivid

I usually use Chinese soup stock powder to make namul, but I used Dashida instead.Adjust the boiling time of the bean sprouts to your preference.Don't rinse the boiled bean sprouts, just drain.Adjust the spiciness with the amount of ra-yu or ichimi spice. For 2 servings. Recipe by Ayatan