STEP 1/7
Soak the thick bean sprouts in cold water and wash them clean
STEP 2/7
Add the washed bean sprouts, pour only 2/3 of the water, cover, and simmer
STEP 3/7
Boil the thin bean sprouts for 5 to 7 minutes, but boil the thick bean sprouts for 10 minutes so that the bean heads don't smell fishy
Remove 2/3 of the fully cooked bean sprouts and put them on a strainer tray to cool off while draining
STEP 4/7
Put the green onion and chili pepper into the remaining bean sprout soup, season it with salt and soy sauce, and boil it for 5 more minutes
*I boiled a lot of bean sprouts, so I can feel the coolness of the bean sprouts
But if you don't like it being bland, add a small amount of green/tuna liquid
So I mixed salt and soy sauce to season it
STEP 5/7
Put the boiled bean sprouts in a bowl and add chopped green onions/minced garlic/salt/sesame oil/sesame seeds
STEP 6/7
If you mix it gently until the sauce is evenly cut, the seasoned bean sprouts are done
STEP 7/7
I used a bag of thick bean sprouts to make seasoned and soup
It's good to just eat it as a side dish, but when I want to make bibimbap, I make it like this and eat it with it
You can add a bit of pepper powder to the bean sprout soup