Craving For Korean Beef Style With Mung Bean Sprouts Rice Topping

Waaah, I just got home from a day’s work. I am really tired because it was pouring hard along the way. Apparently there are 2 low pressure areas hovering along the north east of the Philippines causing all these ruckus and flood on some parts of the metropolis. Right now, I want to eat! and I want something Beefy and Korean at the same time.

I usually get to eat this dish at a nearby Korean Resto at our office, our at SM Megamall, Atrium section…

Ok, gotta go – can’t go outside coz its raining hard, I think I may need to find something else to satisfy my cravings…

Ciao!

Wonderin how to cook one?
Ingredients

* 1 bag bean sprouts (mung bean sprouts usually near the alfalfa sprouts)
* 1/2 -1 teas sesame oil for quick stir fry.
* 1/2 teas of sesame seeds (optional)
* 1/2 tea salt
* optional chili pepper flakes or korean garlic chili paste.

Directions

1. Wash sprouts under cold water for a couple of minutes and drain well.
2. In wok or saute’ pan heat sesame seed oil till hot but not smoking, (you can add sesame seeds in now till golden if desired)
3. Throw in the beansprouts and fry till slightly wilted, just a couple of minutes.
4. Take off heat and salt to taste and add optional chili peppers if you like spicey.