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Umami-Rich Mozuku Seaweed and Bean Sprout Namul
Umami-Rich Mozuku Seaweed and Bean Sprout Namul

Before you jump to Umami-Rich Mozuku Seaweed and Bean Sprout Namul recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Initially, you will need to be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to umami-rich mozuku seaweed and bean sprout namul recipe. You can cook umami-rich mozuku seaweed and bean sprout namul using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Umami-Rich Mozuku Seaweed and Bean Sprout Namul:
  1. Take 1 bag Bean sprouts
  2. Get 3 to 4 stalks Chinese chives (or green onions)
  3. Provide 100 grams ● Raw mozuku seaweed
  4. Use 1 ● Grated garlic
  5. Use 1 tsp ● Soy sauce
  6. Use 2 tsp ● Chinese soup stock powder
  7. Use 1 tbsp ●Sesame oil
  8. You need 2 tbsp ● White toasted sesame seeds
  9. Get 1/4 tsp plus ● Doubanjiang (optional)
  10. Use 1 dash Pepper
Steps to make Umami-Rich Mozuku Seaweed and Bean Sprout Namul:
  1. Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat.
  2. Cook the bean sprouts for 1 minute after the water comes to a boil. Drain well and leave to cool.
  3. Cut the mozuku seaweed into easy to eat lengths. Put all the ● ingredients into a microwave safe bowl and microwave for 1 minute at 700 W.
  4. Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave.
  5. Mix the bean sprouts and mozuku-sauce together. Season with black pepper and it's done! It's easy to forget to add the black pepper - please don't. If you have the time, chill well in the refrigerator before serving.
  6. I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed. Try adding crabsticks too.
  7. I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock.
  8. The hijiki seaweed and konnyaku namul recipe is at. - - https://cookpad.com/us/recipes/169559-hijiki-seaweed-konnyaku-and-bean-sprout-namul

Mozuku contains very high levels of fucoidan, a sulphated polysaccharide that is present mainly in brown seaweed. This molecule was found to be extremely good at suppressing tumors in laboratory testing. Although it is found in other brown edible seaweed such as the better-known wakame, mozuku contains many times as much of it as other seaweeds. The color of this seaweed is dark brown and this edible seaweed is generally eaten with vinegar. The name Mozuku comes from the Japanese word "Mo ni tsuku".

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