Kongnamul muchim

I have this vision of myself eating a huge bowl of bibimbap with rice mixed with gochujang (red pepper paste) and beansprouts hanging by my spoon. The dish is easy and don't require anything special.

Kongnamul muchim (Korean Seasoned Bean Sprouts)

12 oz. soybean sprouts
2 cloves garlic, minced
1 tsp fish sauce
1 tsp sesame seeds
2 tsp sesame oil
1 scallion, chopped
1 tsp dried chilli flakes

1. Rinse the sprouts twice in cold water. Discard rotten sprouts and husks. Drain.
2. Heat a heavy-bottomed pot on medium-high heat. Add sprouts to the pot. Cover with a tight-fitting lid.
3. Immediately lower the heat. Do not open the lid while cooking, the sprouts will smell and taste fishy.
4. Heat 15-20 minutes.
5. Remove from heat. Add garlic, fish sauce, sesame seeds, sesame oil, scallion and dried chilli flakes. Mix well.
6. Serve warm or chilled.

Original recipe shared by chow divine.