Umami-Rich Mozuku Seaweed and Bean Sprout Namul

Umami-Rich Mozuku Seaweed and Bean Sprout Namul

It takes some time for flavors to penetrate bean sprouts, but if you microwave the sauce to concentrate and blend the flavors, you can enjoy this crispy, slippery umami-rich side dish to its fullest!

Ingredients: 2 to 4 servings

Bean sprouts
1 bag (200 g)
Chinese chives (or green onions)
3 to 4 stalks
● Raw mozuku seaweed
100 g
● Grated garlic
about 1
● Soy sauce
1 teaspoon
● Chinese soup stock powder
2 teaspoons
●Sesame oil
1 tablespoon
● White toasted sesame seeds
2 tablespoons
● Doubanjiang (optional)
1/4 teaspoon plus
a small amount


1. Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat.
2. Cook the bean sprouts for 1 minute after the water comes to a boil. Drain well and leave to cool.
3. Cut the mozuku seaweed into easy to eat lengths. Put all the ● ingredients into a microwave safe bowl and microwave for 1 minute at 700 W.
4. Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave.
5. Mix the bean sprouts and mozuku-sauce together. Season with black pepper and it's done! It's easy to forget to add the black pepper - please don't. If you have the time, chill well in the refrigerator before serving.
6. I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed. Try adding crabsticks too.
7. I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock.
8. The hijiki seaweed and konnyaku namul recipe is at Recipe ID: 1526777.

Story Behind this Recipe

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.