Bean Sprouts (Kong na-mool)

Six (6) servings.

• 4 cups bean sprouts
• 2 1/2 tablespoons shoyu (Korean soy sauce)
• 2 1/2 tabelspoons of prepared sesame seed
• 1 teaspoon salt
• 1 1/2 teaspoons of oil
• 2 green onions
• dash of pepper

Wash fresh bean sprouts and remove the hair-like end from each sprout.

Cover with boiling water and cook until tender.

Drain.

Add soy sauce, prepared sesame seed, oil, chopped onion (reserving the tops), red pepper, and reheat until the seasonings are all absorbed.

When almost done, cut the onion tops in 1 inch lengths and add to the bean sprouts, cooking until tender.

Season with salt.