Bean Sprouts & Corn Namul

Bean Sprouts & Corn Namul

This is flavored with soup stock powder. The sweetness of corn adds a touch of flavor to the namul.

Ingredients: 2 servings

Bean sprouts
1 bag
Sesame oil
1/2 teaspoon
Corn kernels (canned)
1 can (130 g)
★ Sesame oil
2 tablespoons
★ Ra-yu
1/4 teaspoon
★ Chinese soup stock powder (or dashida)
1/2 tablespoon
★ Toasted white sesame seeds
1 1/2 tablespoons
★ Ichimi spice
to taste
to add color


1. Wash the bean sprouts. Bring a pot of water to a boil, add sesame oil and cook the bean sprouts for 2 minute. Drain in a colander or sieve. Do not rinse in cold water.
2. Mix the cooked bean sprouts, corn and the ★ ingredients in a bowl.
3. Transfer to a serving plate and scatter boiled edamame. You could use chopped green onions instead to add color. Done!

Story Behind this Recipe

I usually use Chinese soup stock powder to make namul, but I used Dashida instead.