Korean Seasoned Bean Sprouts

Rinse 300g soybean sprouts in cold water several times, lifting and shaking them gently so grit falls away.

Pick through the handfuls and snap off only the overly long tails, keeping most sprouts intact for texture.

Finely mince 2 garlic cloves and thinly slice 1 green onion before cooking the sprouts.

Keep them separate near the mixing bowl so the hot, drained sprouts can be seasoned quickly without sitting wet.

Bring a pot of water to a strong rolling boil, add the sprouts, and close the lid immediately.

Boil over medium-high heat for exactly 3 minutes without lifting the lid, which prevents the raw bean odor from lingering.

Drain the cooked sprouts in a colander and rinse them right away in cold water to stop carryover cooking.

When the stems feel firm and crisp, squeeze firmly with both hands so the dressing will not turn watery.

Place the squeezed sprouts in a bowl and add the minced garlic, 1/2 teaspoon salt, 1 tablespoon sesame oil, and 1/2 teaspoon gochugaru. Toss lightly with your fingertips, separating clumps without crushing the stems.

Add the sliced green onion and 1 teaspoon sesame seeds, then toss once more until evenly distributed.

Taste and adjust only with a little more salt if needed. Serve right away, or refrigerate and eat within one day.