This is flavored with soup stock powder. The sweetness of corn adds a touch of flavor to the namul.
I usually use Chinese soup stock powder to make namul, but I used Dashida instead.
Adjust the boiling time of the bean sprouts to your preference.Don't rinse the boiled bean sprouts, just drain.Adjust the spiciness with the amount of ra-yu or ichimi spice.
Enjoy Japanese food around the world.