Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad)

• 1 bag Bean sprouts
• 2 Green peppers
• 5 cm Carrot
• 1 tsp Chicken soup stock granules
• 1 tsp Soy sauce
• 2 tsp Vinegar
• 1 tbsp Sesame oil
• 2 tbsp Ground sesame seeds (white)
• 1 dash Salt

1. Wash the bean sprouts and drain the excess water.
2. Julienne the green pepper and carrot.
3. (The flavour will be absorbed better and the cooking time will be reduced if cut into thin slices.)
4. Place the vegetables from Step 1 in a heatproof bowl, cover with plastic wrap, and microwave for 2.5-3 minutes at 600 W. (Check them halfway through.)
5. Drain in a sieve to remove excess water.
6. Transfer to a bowl, toss with the ingredients while they are still hot, and it is done.
7. You don't have to add salt.
8. Adjust the amount of salt to taste.
9. I made a bibimbap-style rice bowl with this namul

sprouts, green peppers, carrot, chicken soup stock granules, soy sauce, vinegar, sesame oil, ground sesame seeds, salt

Taken from cookpad.com/us/recipes/150797-bean-sprouts-peppers-and-carrot-namul-korean-style-salad (may not work)