Bean sprouts – a handful (kongnamul; Korean soybean sprouts, found at Korean or Asian grocery stores)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
Jin-ganjang – 2 T (Korean dark soy sauce; can substitute with regular soy sauce)
Sugar – 1 T
Gochugaru – 1 T (Korean red chili pepper flakes)
Cooking rice wine – 1 T (Korean mat-sul; can substitute with mirin)
Green onion – 1/4 stalk
Sesame oil – to taste (optional)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
Heat a little oil in a pan and stir-fry the bean sprouts over high heat for about a minute.
Lower the heat to medium, add the soy sauce, sugar, gochugaru, cooking wine, and green onion, and stir-fry everything together well.
Spoon the sautéed bean sprouts neatly over a bowl of warm rice, and it's done. Tip.Feel free to add a fried egg or some grilled meat on top, depending on your taste.