Julienne the carrot into 5 cm strips. Boil water in a pot.
Add the carrot in the hot water, and after 30 seconds, add the bean sprouts. After 15 seconds, drain in a colander, and let them cook through with the residual heat.
Once the bean sprouts and carrot have cooled a little, squeeze out the excess water really well. (Squeeze hard in your hands.) Be careful since they may be hot on the inside.
Add all of the seasoning ingredients except sesame oil. Add the sesame oil right before you plan on serving it, and it's done. This time, I sprinkled mine with roasted white sesame seeds.
I forgot to add namul on top of bibimbap in this photo, but "Bibimbap in a Frying Pan" Recipe ID: 2409203 is also delicious!
If you replace the seasonings of this recipe with grated sesame seeds and dashi stock granules, you can make ohitashi dishes. "One More Easy Dish! Bean Sprout & Nori Stir-Fry! To Use Up Excess Nori" Recipe ID: 2605084.
You should try this Japanese gastro-pub style "Bean Sprouts with Garlic and Black Pepper" Recipe ID: 2462913 to boost your energy!
Story Behind this Recipe
I wanted to make something other than a ohitashi dish with highly nutritious carrot and bean sprouts.
The key is not to pour water over the bean sprouts and carrot after draining in a colander. Cook the bean sprouts and carrot thoroughly with the residual heat. And squeeze out the excess water really well. If you are only using bean sprouts to make this namul, the parboiling time is also 15 seconds! It's delicious even without garlic or ginger ♪