This recipe was inspired by a popular ramen chain Ippudo‘s “Hot Moyashi” (ホットもやし), which is a bean sprout dish with spicy sauce (moyashi means bean sprout in Japanese). In Japan, this dish is complimentary and it’s available at each table. You can enjoy it by itself as an appetizer or add them on top of ramen as a topping.
When I make ramen at home, I put this bean sprout on top of our ramen. Since my children are still learning to eat spicy food, I make milder spice version adapted from my own archive recipe Bean Sprout Namul. If you really want it to be spicy, I recommend to use Ichimi Togarashi instead of Japanese Seven Spice (Shichimi Togarashi) that I used. I actually like the seven spice version as it has more spices and add additional flavors and fragrance to the dish.
By the way, you can purchase Ippudo’s Hot Moyashi Sauce online in Japan, if you’re interested. Or try my recipe and adjust the spice and flavor according to your liking!
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I received Season with Spice‘s Japanese Seven Spice as a gift and I love all of their fresh spices and amazing quality! If you’re into Asian spices, check them out on their website and all kinds of recipes using their spices!
Full disclosure: I do not gain any commission by promoting this product. I truly enjoy their spices and I hope you do the same!
- 12 oz (340 g) mung bean sprouts
- 1 Tbsp. sesame seeds (I used both white and black)
- Chopped scallion/green onion for garnish (optional)
- Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes.
- Drain water.
- Combine all the seasonings in a large bowl.
- Add the bean sprouts and mix well together. Sprinkle sesame seeds. Garnish with scallion, if desired.
**White pepper for more intense pepper kick.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.