In a large bowl, add 1 cup Mung beans and 1/2 cup Short grain white rice. Cover with filtered water, making sure there is an ample amount of water on top of your dry goods. Soak overnight or for at least 1 hour before cooking.

After soaking, rinse and strain the mung beans and rice then transfer to a large pot. Bring to a medium high heat and add 2 tsp Toasted sesame oil and 1 tsp Salt. Sauté for 2-3 minutes.

Add 5-6 cups of water to the pot and bring the pot to a rolling boil. Lower the heat to a simmer and let cook for 30-40 minutes, stirring occasionally, until desired texture is achieved.

To serve, add your garnish of of choice! You could add kimchi, gim, soy sauce, sesame seeds, chili oil and anything else you’d like.

First, rehydrate 1 cup Dried shiitake mushrooms with hot water to cover and let sit while you prepare your remaining ingredients.

Finely mince 4 cloves Garlic

Add garlic to a small bowl with 1/4 cup Soy sauce, 2 tbsp Granulated sugar and 2 tbsp Toasted sesame oil. Mix to create your sauce.

Prepare your vegetables. Peel and thinly slice 1/3 Onion, or 2 shallots, peel and thinly slice 1 Carrrot, remove the roots from 3-4 Green onions, then thinly slice the white parts.

Boil 250 grams Sweet potato noodles until tender and translucent, then add to a large mixing bowl and cut to break down into easier bite sized pieces. Mix in about a tablespoon of your sauce and let sit.

Blanch 4-5 cups Spinach in boiling water for about a minute then immediately transfer into a bowl with ice water to stop the cooking. Squeeze to remove excess moisture, then toss with a tablespoon of your sauce.

Sauté your onion and scallions with neutral oil, transfer to the noodle bowl, repeat with your carrots and finally, slice rehydrated mushrooms and sauté with a teaspoon or 2 of your sauce. Add all your ingredients to your bowl. Sprinkle with 2 tbsp Sesame