Umami-Rich Mozuku Seaweed and Bean Sprout Namul

• 1 bag Bean sprouts
• 3 to 4 stalks Chinese chives (or green onions)
• 100 grams Raw mozuku seaweed
• 1 Grated garlic
• 1 tsp Soy sauce
• 2 tsp Chinese soup stock powder
• 1 tbsp Sesame oil
• 2 tbsp White toasted sesame seeds
• 1/4 tsp plus Doubanjiang (optional)
• 1 dash Pepper

1. Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat.
2. Cook the bean sprouts for 1 minute after the water comes to a boil.
3. Drain well and leave to cool.
4. Cut the mozuku seaweed into easy to eat lengths.
5. Put all the ingredients into a microwave safe bowl and microwave for 1 minute at 700 W.
6. Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave.
7. Mix the bean sprouts and mozuku-sauce together.
8. Season with black pepper and it's done!
9. It's easy to forget to add the black pepper - please don't.
10. If you have the time, chill well in the refrigerator before serving.
11. I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed.
12. Try adding crabsticks too.
13. I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock.
14. The hijiki seaweed and konnyaku namul recipe is at.

sprouts, stalks chinese chives, mozuku, garlic, soy sauce, chinese soup stock powder, sesame oil, sesame seeds, pepper

Taken from cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul (may not work)