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

This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time.Here are the 7 rules for crispy bean sprout namul!-Start boiling in cold water.-Use as little water as possible.-Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat.-Don't put the cooked bean sprouts in cold water.-Do not ever squeeze out the bean sprouts.-Coat in sesame oil while they're still hot.-Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei

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've been able to increase my vegetable intake more easily ever since I started making a basic namul sauce or namul base. It's really convenient for bento or when you're busy. It also makes me happy that you can easily turn this into bibimbap by adding cooked ground meat to mixed namul!The bean sprouts will break easily so don't squeeze them much. It's a bit of a hassle, but soak the spinach stems in hot water first. This little extra time is what makes the dish delicious. The bean sprouts will be crunchy without being watery if you boil them starting from cold water. It's worth a try~. Recipe by Heartful Kitchen Rei

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

Prepared this way, my children eat a lot of bean sprouts. I use bean sprouts a lot since they are easy on the budget. I normally use 2 bags of bean sprouts and double the recipe. Recipe by Pukuttopukumaru

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

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115

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 can't forget the bean sprout namul served at Ippudo Ramen...The bean sprouts are better when they're crisp, so take care not to overcook them.Use a lot of ichimi chilli pepper powder. Ippudo Ramen's version is quite spicy. For serving 2. Recipe by Nagaachu

When a relative gave us a lot of mozuku seaweed some time ago, I mixed it with namul in order to be able to eat a lot of it...and it really worked.Even before the bean sprouts have fully absorbed the flavors of the sauce, the mozuku seaweed clinging to them makes them quite tasty within a short time. And above all else, the combination of crispy and slippery textures is so good, so I've introduced the recipe here.If you omit the doubanjiang because of small children, the adults can add some ichimi spice or ra-yu spicy chili sesame oil just before eating.Normally the sauce used for namul is not heated, but the key for this recipe is to heat it up for just a minute. For 2 to 4 servings. Recipe by ayureo

This is our family's regular side dish.There's nothing difficult to do.When you cook vegetables start with parts of vegetables slow to cook through and add other easy parts later. You need just one sauce pan for making this dish. Recipe by Dannasamaharyourinin