Kongnamul muchim

Method

Rinse the soybean sprouts thoroughly under cold water and drain well. Bring 500ml of water to the boil in a large pot, add the sprouts and a pinch of salt, then cook for 5-7 minutes until just tender but still with a slight crunch. Drain the sprouts well and squeeze out excess moisture gently with kitchen paper. In a large bowl, combine the warm sprouts with minced garlic, sesame oil, soy sauce, and salt, tossing gently but thoroughly to coat evenly. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve at room temperature or chilled as part of a Korean meal.