I was intrigued when I came across this recipe on Pinterest, because it was a side dish that could easily be served hot or cold. Serve cold as a side salad with dinner, and enjoy the leftovers reheated for lunch the next day (at least that's what I did!). The recipe below is adapted for the original recipe for Sukjul Namul, as seen on MM's Kitchen Bites. 

1 tsp soy sauce

1 tsp rice vinegar

1 tsp sesame oil

1/2 tsp olive oil

1 clove garlic, minced

A few grates fresh garlic

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1/2 Lb bean sprouts

Handful red peppers, thinly sliced

Handful snow peas, chopped

2 green onions, chopped

1 Tblsp (+/-) sesame seeds (optional garnish)

Boil a large pot of water. Add bean sprouts and blanch for 20-30 seconds. Plunge into ice cold water to stop them from cooking any further. Drain. Add red peppers, snow peas, and green onions. Stir to combine. Whisk all dressing ingredients together, and toss with vegetable mixture. Sprinkle with sesame seeds when serving, if desired.