Soybean Sprout Salad

This namul, made with fresh soybean sprouts, is one of my favorites. The crisp texture and crunch provide balance to all the other hot and salty things on the table. As an extra bonus, the liquid that accumulates at the bottom of the dish is delicious; be sure to spoon it over your rice. Leftovers can go into bibimbop for lunch the next day. If you can’t find soybean sprouts, you can also make this with mung bean sprouts.