Kongnamul Muchim (Seasoned Bean Sprouts)

Ingredients

• 14 ozsoybean sprouts, rinsed, any loose husks picked out
• 1 tspsea salt, divided between the pot and the dressing
• 2 clovegarlic, finely minced
• 1 tbspsesame oil
• 2spring onions, finely sliced
• 2 tsptoasted sesame seeds, lightly crushed
• 1/2 tspgochugaru, Korean chilli flakes, optional

Method

1. 1

   Put the sprouts in a pot with 240 ml of water and half the salt. Cover, bring to the boil, and cook for 6 to 8 minutes until the thick ends are tender but the sprouts still snap.

2. 2

   Drain and rinse under cold running water until completely cool, then shake out as much water as you can. Warm sprouts will steam themselves soft in the bowl.

3. 3

   Toss the sprouts with the garlic, sesame oil, spring onions and the remaining salt. Use your hands and a light touch so they stay springy.

4. 4

   Scatter over the sesame seeds and the gochugaru if you want a little heat. Serve cold or at room temperature.