STEP 1/13
Trim the fine roots well and wash the trimmed bean sprouts thoroughly and support them through a sieve
STEP 2/13
Cut one green onion in half
STEP 3/13
Put 1 tablespoon of cooking oil in a pan, add a handful of green onions, and 0.5T of minced garlic, and stir-fry gently over low heat
STEP 4/13
Garlic, green onion flavour
STEP 5/13
Add bean sprouts
STEP 6/13
As soon as you add bean sprouts, add 1T of soy sauce, 1T of mirin, and 1T of tuna liquid and stir-fry
STEP 7/13
Add 2T of red pepper powder and stir-fry it gently. (If you stir-fry bean sprouts for too long, they become thinner and lose their breath and become crispy.)
STEP 8/13
Why did you add a pinch of flower salt at the end? Put salt on the edge so that the bean sprouts don't get dehydrated in advance. If the bean sprouts are stir-fried well, turn off the heat and add 1T of sesame oil to finish
STEP 9/13
The seasoning is perfect and the flower salt is added to bring out the flavor, and the tuna liquid is added to it, so it tastes luxurious Stir-fried bean sprouts. Was it such a luxurious side dish
STEP 10/13
Rice thief is the color that looks delicious, crunchy, and slightly spicy
STEP 11/13
Stir-fried bean sprouts are always delicious
STEP 12/13
If you mix a fried egg with warm rice, it tastes so good
STEP 13/13
You don't need any sauce. You can just add stir-fried bean sprouts to make bean sprout bibimbap
Stir-fried bean sprouts bring out the flavor if you put in flower salt, and it's luxurious if you put in tuna liquid Why do you put flower salt at the end? I'm trying not to lose moisture from the bean sprouts