Simple Seasoned Bean Sprouts, a Classic and Healthy Banchan

Rinse the bean sprouts thoroughly under cold running water. Remove any discolored sprouts, tough root ends, or green husks to ensure they are clean.

Bring 6 cups of water to a rolling boil in a large pot. Add 0.5 tsp of fine sea salt to the boiling water. Add the cleaned bean sprouts and cook for 3-5 minutes, or until they are tender-crisp. Avoid overcooking, as they will become mushy.

Immediately drain the cooked bean sprouts using a colander. Rinse them briefly under cold water to stop the cooking process and cool them down. Squeeze out excess water gently but firmly using your hands or a clean kitchen towel.

In a mixing bowl, combine the minced garlic, finely chopped green onion, soy sauce, sesame oil, and toasted sesame seeds. If desired, add the gochugaru for a hint of spice.

Add the cooled and squeezed bean sprouts to the mixing bowl with the seasoning.

Gently toss the bean sprouts with the seasoning using your hands (wearing gloves is recommended) or a spatula, ensuring all sprouts are evenly coated.

Taste the seasoned bean sprouts and adjust the seasoning as needed. You might add a pinch more salt, soy sauce, or sesame oil to your preference.

Serve immediately as a banchan (side dish), or chill in the refrigerator for later enjoyment. It keeps well for 3-4 days.