Trim the heads and tails of 600g bean sprouts. Optionally, trim only the heads.

Blanch the bean sprouts in boiling water for 25-30 seconds, then rinse in cold water and drain.

Slice 2 green chilies and 1/2 stalk of green onion into bite-sized pieces.

Mix 2 tbsp cornstarch with 5-6 tbsp water to create a slurry.

Place 3 handfuls of omandoongi in a wok and add water until submerged.

Bring to a boil, then add 1.5 tbsp minced garlic and 1/2 tbsp clam dashida.

Add 1 tbsp sugar, 5 tbsp red pepper powder, and 2/3 tbsp salt. Adjust salt to taste.

Add sliced green onion and green chilies. Stir until most of the liquid evaporates.

Add the bean sprouts and mix to coat with the seasoning.

Pour the cornstarch slurry into the wok and stir until thickened.