Been on a major bean sprout eating spree ever since I discovered this Sukju Namul recipe. Except that I added more sugar, more soy, more of everything in different proportions because I love salty sweet hoho. Oh, and boiling the bean sprouts in heavily salted water first. It really does make a huge difference.
Super dreamy kyoho grape sorbet sigh. I will dream of this flavour forever.
Note to self: Reduce amount of sugar/alcohol added in future.
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