Bean Sprouts and Carrot Namul!

• 1/2 Carrot
• 2 packets Bean sprouts
• 2 tsp Vinegar
• 1 tsp Soy sauce
• 1 tsp Chicken stock powder
• 1 tsp Lemon juice
• 1 1/2 tsp Sesame oil
• 1/4 tsp Grated garlic
• 1/4 tsp Grated ginger

1. Julienne the carrot into 5 cm strips.
2. Boil water in a pot.
3. Add the carrot in the hot water, and after 30 seconds, add the bean sprouts.
4. After 15 seconds, drain in a colander, and let them cook through with the residual heat.
5. Once the bean sprouts and carrot have cooled a little, squeeze out the excess water really well.
6. (Squeeze hard in your hands.)
7. Be careful since they may be hot on the inside.
8. Add all of the seasoning ingredients except sesame oil.
9. Add the sesame oil right before you plan on serving it, and it's done.
10. This time, I sprinkled mine with roasted white sesame seeds.
11. I forgot to add namul on top of bibimbap in this photo, but "Bibimbap in a Frying Pan"is also delicious!
12. If you replace the seasonings of this recipe with grated sesame seeds and dashi stock granules, you can make ohitashi dishes.
13. "One More Easy Dish!
14. Bean Sprout & Nori Stir-Fry!
15. To Use Up Excess Nori".
16. You should try this Japanese gastro-pub style "Bean Sprouts with Garlic and Black Pepper"to boost your energy!

carrot, packets, vinegar, soy sauce, chicken, lemon juice, sesame oil, garlic, ginger

Taken from cookpad.com/us/recipes/154994-bean-sprouts-and-carrot-namul (may not work)