Moyashi Namul: Bean Sprout Salad for the Health-Conscious

Moyashi Namul Directions

• Blanch Bean Sprouts Perfectly
  Bring a medium pot of water to a rolling boil. Add 1 bag (about 12 oz) of bean sprouts and cook for exactly 1 minute - no longer. Immediately drain in a colander and rinse under cold running water to stop the cooking process. This brief cooking retains the sprouts' signature crunch while removing any raw bean taste.
• Drain Thoroughly
  Gently press the blanched sprouts against the colander to remove excess water. Excess moisture will dilute the dressing and prevent proper flavor absorption. Transfer to a mixing bowl.
• Create Balanced Seasoning Mixture
  In a small bowl, combine 1.5 tablespoons sesame oil, 1 tablespoon toasted sesame seeds, 1/2 tablespoon soy sauce, 1/2 teaspoon chicken stock powder, and 1/4 teaspoon salt. Mix well to ensure even distribution of all seasonings.
• Combine With Care
  Pour the seasoning mixture over the drained bean sprouts. Using chopsticks or tongs, gently toss to coat evenly, lifting from the bottom to ensure all sprouts are seasoned. The warm sprouts will absorb the flavors more effectively than cold ones.
• Allow Flavors To Develop
  Transfer to a serving dish and let marinate in the refrigerator for at least 1 hour. This resting period allows the sprouts to fully absorb the seasonings while maintaining their pleasant crunch. The flavors will continue to develop over time.