Bean Sprouts & Corn Namul

Name: Bean Sprouts & Corn Namul
Yield: 2 servings
Cuisine: American
Ingredients: 1 bag Bean sprouts; 1/2 tsp Sesame oil; 1 can Corn kernels (canned); 2 tbsp ★ Sesame oil; 1/4 tsp ★ Ra-yu; 1/2 tbsp ★ Chinese soup stock powder (or dashida); 1 1/2 tbsp ★ Toasted white sesame seeds; 1 ★ Ichimi spice; 1 to add color Edamame

cookpad.japan @cookpad_jp

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

I usually use Chinese soup stock powder to make namul, but I used Dashida instead.

cookpad.japan @cookpad_jp

I usually use Chinese soup stock powder to make namul, but I used Dashida instead.

Saved

Ingredients

2 servings

1 bagBean sprouts
1/2 tspSesame oil
1 canCorn kernels (canned)
2 tbsp★ Sesame oil
1/4 tsp★ Ra-yu
1/2 tbsp★ Chinese soup stock powder (or dashida)
1 1/2 tbsp★ Toasted white sesame seeds
1★ Ichimi spice
1to add color Edamame

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Steps

1

Wash the bean sprouts. Bring a pot of water to a boil, add sesame oil and cook the bean sprouts for 2 minute. Drain in a colander or sieve. Do not rinse in cold water.
2

Mix the cooked bean sprouts, corn and the ★ ingredients in a bowl.
3

Transfer to a serving plate and scatter boiled edamame. You could use chopped green onions instead to add color. Done!