Kongnamul Muchim

Step 1

Fill a medium pot with 3 quarts of water and bring it to a rolling boil over high heat — the water should be rapidly bubbling across the entire surface, about 5 minutes.

Step 2

Rinse the bean sprouts under cold running water until the water runs clear, then drain them thoroughly in a colander, pressing gently with your hand to remove excess water.

Step 3

Add the drained bean sprouts to the boiling water and stir once with a spoon to separate them evenly in the pot.

Step 4

Cook for exactly 3 minutes, watching for a few to float to the surface — they should stay bright green and tender but still slightly crisp when you bite one.

Step 5

Drain the bean sprouts in a colander, shaking gently to remove all water — do not squeeze them or they will become mushy.

Step 6

Transfer the drained sprouts to a medium mixing bowl and let them cool to room temperature, about 2 minutes, stirring once halfway through.

Step 7

Add the 2 minced garlic cloves, 2 tablespoons sesame oil, 1 tablespoon soy sauce, and 0.25 teaspoon salt to the cooled sprouts in the bowl.

Step 8

Toss everything together with a spoon, turning the sprouts over and over until they are evenly coated with the dressing — about 1 minute of tossing.

Step 9

Divide into four small bowls and sprinkle 1 teaspoon of sesame seeds over the top of each serving, distributing them evenly across the surface.