Mild Kongnamul Muchim: Korean Soybean Sprout Side Dish (4)

Discard spoiled sprouts or loose hulls and rinse the soybean sprouts twice in cold water.

Put the sprouts and one cup of water into a pot and cover with a lid.

Once boiling, cook covered for about 3–4 minutes until thoroughly cooked; do not lift the lid during this stage.

Drain the cooking liquid (reserve it for broth if desired), cool the sprouts quickly, and drain well.

Toss with scallion, garlic, sesame oil, sesame seeds and salt. Adjust seasoning and add pepper if desired.

Serve immediately or promptly chill in a shallow covered container; keep cold when packing lunch.