Kongnamul muchim

Method

1. 1 Remove all the bean husks and rinse the bean sprouts several times to remove the pungent smell.
2. 2 Boil bean sprouts in salted water with the lid on for 5 minutes, without opening the lid midway to prevent them from becoming fishy.
3. 3 Rinse the bean sprouts with cold water and gently squeeze out the excess water.
4. 4 Mix the bean sprouts with minced garlic, sesame oil, salt, and a pinch of Korean chili powder for color.
5. 5 Sprinkle with chopped scallions and toasted sesame seeds, and refrigerate for 10 minutes before serving.