Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat.
Cook the bean sprouts for 1 minute after the water comes to a boil. Drain well and leave to cool.
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.
Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave.
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.
I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed. Try adding crabsticks too.
I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock.
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.
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.