A Gyeongsang-style namul dish where radish and soybean sprouts are seasoned separately, stir-fried in sesame oil, and simmered with water until the liquid is slightly reduced.

A spicy Chinese-style side dish that turns crisp bean sprouts into a savory, quick stir-fry with pork, chili oil, and oyster sauce—perfect as a rice-boosting accompaniment cooked over high heat.