I created a sweet vinegar ginger sauce to toss with the mound of bean sprouts that I bought so cheaply at the grocers.Thoroughly strain the excess water from the bean sprouts.Add salt to taste. For 2 servings. Recipe by EnjoyKitchen

Our standard menu item when sweet onions are in season.We go light on seasoning in our home, so please adjust it to suit your taste. Recipe by suzu-ren

Both my husband and I get heartburn if we eat raw onions so I microwaved the onions and made them into a salad.Microwave the onion to your desired degree of doneness. If you don't get heartburn from raw onions, try this without cooking the onion. Adjust the amount of mayonnaise and soy sauce to your taste. I recommend using a ton of bonito flakes on this! For about 2 servings. Recipe by John Lee Cooker

I received a lot of delicious pears, so I wanted to somehow use them. That's when I decided to make a sweet sauce.Cook the lotus root and sweet potatoes well, then turn off the heat and coat in the sauce. Recipe by Yumemiru Usaringo

I wanted to try to make bibimbap noodles with cold noodles, so I tried making it with soumen.You can eat this for a lunch alone or when on a diet.Thoroughly cool the soumen. If you don't drain it well, it will become watery.You can adjust the amount of kimchi to taste.If you want to have something a little more filling, you can add some thinly sliced yakiniku or roast pork or other meat. Recipe by Nanamama

This is a donburi (rice bowl) dish that I make when I don't know what to cook. Since this has plenty of meat and vegetables, you don't need any side dishes.Vinegar is not used in namul usually, but I used a small amount of the pickling vinegar from rakkyo pickles as a secret ingredient. It's slightly sweet, and it seems like it neutralizes the sesame oil. Recipe by Aromaraizu

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 was thinking of the different kinds of dishes I could use my Korean sauce in when I came up with this recipe. I think that was 7 years ago. It's really great with mayonnaise.It might look slightly complicated with all the steps, but it actually only requires you to mix the ingredients to make this delicious sauce.Let the gochujang sauce sit for a while to improve its taste. When adding the ingredients in order in Step 1, mix everything pretty well before finally adding the sesame oil. This sauce is so versatile - please add it to your cooking repertoire. Recipe by gingamom

I got some wakame as a gift, so I wanted to come up with something to use them up.My entire family loved this.This is a great way to use up wakame.You can also use tuna or ham instead of chicken ham.This is incredibly easy to make, so why don't you try tossing some homemade chicken ham! Recipe by Kumarie

My older sister taught me a delicious bibimbap recipe, which I rearranged a bit for this version.Use any kind of meat you like!You can add some shredded carrot if you like (flavored in the same way as the bean sprouts).I prefer the rice to be on the firmer side for this. For 2 servings. Recipe by Rion

When I used to make this salad and store in the fridge, I didn't like the salad becoming too dry since the cellophane noodles absorbed too much sauce.I added more soy sauce or vinegar to make it better, but I finally solved this problem by coating the noodles with oil!As a result, I could reduce the amount of flavoring ingredients as well.I recommend making this salad a little spicy by adding drops of ra-yu.If you serve this straight away, rinse the cellophane noodles in cold water. If you plan to eat it later, it's better to mix in the sauce right before you serve as much as possible!Add the sesame oil in the hot water, and drain. Don't add it over the drained noodles directly. This is key. Recipe by Shijimi24

I love eating this with rice wrapped up in lettuce or steamed cabbage. It's got such a strong taste that it's delicious when cold and great for a bento.Season the meat before stir-frying, then cook. Add the sesame oil last to retain the fragrance. If you make this with finely ground meat, it will become more filling. Recipe by Heartful Kitchen Rei