Kongnamul-muchim (Seasoned Soybean Sprouts)

Rinse the sprouts and pick off any loose skins and stringy tails.

Blanch in boiling salted water with the lid kept fully on or fully off, for about 4–5 minutes until crisp-tender.

💡 Half-open the lid mid-cook and the sprouts turn grassy and bitter — commit to lid on or lid off the whole time.

Drain and quickly rinse under cold water to stop the cooking and keep the crunch, then squeeze out excess water.

Toss with salt, garlic, spring onion and sesame oil, kneading gently so the seasoning coats every sprout.

Finish with sesame seeds and serve at room temperature.