Instant Kimchi With Greens and Bean Sprouts

• 1 teaspoon Korean anchovy sauce or other fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 teaspoons Korean red pepper flakes (gochugaru)
• 1 teaspoon Korean red pepper paste (gochujang), thinned with 1 teaspoon water
• 1/2 pound mung bean sprouts
• 6 ounces tender mustard greens or spinach, cut in 1-inch ribbons
• Pinch of sea salt or kosher salt

1. Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
2. Add bean sprouts and greens and sprinkle lightly with sea salt.
3. Toss well with fingers, massaging seasoning into vegetables to coat well.
4. Leave mixture to temper for 5 minutes and transfer to a serving bowl.

anchovy sauce, sesame oil, sugar, garlic, ginger, korean red pepper, korean red pepper, bean sprouts, ribbons, salt

Taken from cooking.nytimes.com/recipes/1017143 (may not work)