Seasoned Bean Sprouts

In this namul soybean sprouts are steamed until almost all the water is evaporated, creating a tangle of crunchy sprouts. Soybean sprouts-the traditional choice for this namul—must be cooked thoroughly before eating. If you are using mung bean sprouts, steaming for 2 minutes is plenty of time. It is important to dress them while warm for maximum absorption of the seasonings.