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

My family wanted soup with our supper...One day, when I opened the fridge, all that was inside was a pack of bean sprouts.This led to the creation of this recipe, but now it's become part of our regular fare!!Don't beat the eggs too much, and let the yolk and white marbleize in the soup. The fluffiness makes it look tasty.The flavoring is simple, just chicken stock and salt, so adjust to taste.If you're in a hurry, add the ☆ ingredients from the beginning. Recipe by Kuishinbohime

I made this when I needed one more dish.Season the bean sprouts just before serving to avoid it getting too watery.The more sesame seeds and bonito flakes you add, the more Japanese it tastes! For 4 servings. Recipe by Shii my bottle

Just a dish of bean sprouts. Recipe by Yuujipapa

I re-created a dish from a ramen restaurant!The key is to blanch the bean sprouts quickly! Make them crispy. Add garlic to taste... For about 2 servings. Recipe by Rinchanzu mama

MY VERSIONA SIMPLE LIGHT DISH ...LOVING IT

This is my mother's secret time-saving technique.Actually, until recently I thought everyone washed bean sprouts like this.She told me that this is way too simple to upload! But I went ahead and did it anyway.Be sure to use bean sprouts that come in plastic bags! Sometimes you see ones sold in paper bags, but the bottoms of the bags tend to fall away so I don't recommend them! In Step 4, when there's just a little water left in the bag, the bean sprouts tend to fall out, so be careful. Recipe by Haranouenoponyoponyo

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

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

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