Ingredients

200g soybean sprouts, 15g wakame, 1/3 red pepper, 5g minced garlic, a little cooked white sesame, 2 tablespoons sesame oil, 600㏄ water , appropriate amount of salt, 5 grams of Korean sweet seasoning powder

Method

1. Wash the soybean sprouts and drain the water; wash the red pepper, remove the stems and cut into diagonal slices for later use.

2. Wash off excess salt from wakame, blanch it in boiling water for about 10 seconds, remove and drain, cut into small pieces and set aside.

3. Pour sesame oil into a hot pan and heat it up. First add minced garlic and red pepper flakes and stir-fry until fragrant. Then add the soybean sprouts from step 1 and stir-fry evenly.

4. Add water to the pot in Step 3 and bring it to a boil over high heat. Then reduce the heat to medium-low and continue cooking for about 5 minutes. Add the wakame seaweed in Step 1 and mix well. Season with salt and Korean sweet seasoning powder. Turn off the heat and serve. After serving, sprinkle with cooked white sesame seeds.