Kimchi Egg Bean Sprout Namul
A colorful and satisfying side dish featuring crunchy bean sprouts, fluffy eggs, fresh green peppers, and spicy kimchi. The combination of textures and bold flavors creates an irresistible dish that pairs perfectly with both everyday meals and drinks.
This Kimchi Egg Bean Sprout Namul is the perfect recipe when you want something quick, flavorful, and packed with vegetables. Crisp bean sprouts and fresh green peppers provide a refreshing crunch, while kimchi adds a rich depth of flavor with a gentle kick of spice.
Soft scrambled eggs bring everything together, balancing the boldness of the kimchi with their delicate texture. Simple to prepare and incredibly satisfying, this versatile dish works beautifully as a side dish, a light meal, or a delicious accompaniment to your favorite drink.
What you'll need
- 1 bag bean sprouts
- 3 green peppers
- 180 g kimchi
- 2 eggs
- 1 teaspoon mayonnaise
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon chicken stock powder
- 1/2 teaspoon soy sauce
- White sesame seeds, to taste
- Salt and black pepper, to taste
How to make it
Bring a pot of water to a boil. Cook the bean sprouts until they reach your preferred texture, then drain thoroughly. Slice the green peppers into thin strips.
In a bowl, combine the eggs, mayonnaise, salt, and black pepper. Whisk until smooth.
Heat the vegetable oil in a frying pan. Pour in the egg mixture and gently stir while cooking. Remove from the pan while still soft and fluffy.
Place the bean sprouts, green peppers, kimchi, and cooked eggs into a large mixing bowl.
Add the sesame oil, chicken stock powder, soy sauce, white sesame seeds, salt, and black pepper. Toss everything together until evenly coated. Transfer to a serving plate and serve.
Tips
- Thoroughly drain the bean sprouts to prevent the seasoning from becoming diluted.
- Adding mayonnaise keeps the eggs soft and fluffy even after cooling.
- Increase the amount of kimchi for a bolder and more satisfying flavor.