Wash mungbean sprouts thoroughly and let the excess water drain-off.

Slice spring onions into thin circles. Measure two cups of bean sprouts.

Put frying pan on medium-high heat. Place some oil in pan. When oil is hot, put spring onions in. Wait until they start to sizzle in the oil and get a slight brown on the edges.

Then put the mungbeansprouts into the frying pan. Place in the vinegar as well. Then add Baek's Soy Sauce. Give a quick and thorough mix - stirring frequently but not for too long!

Finish cooking when you see sprouts start turning slightly clear.