Yeosu-Style Mung Bean Sprout and Cucumber Namul (3 servings)

Rinse 340 g sprouts and discard spoiled pieces. Add with 120 ml water and 1/4 tsp salt to a covered pot. Once boiling, cook until fully done, about 5 minutes.

Quickly cool the fully cooked sprouts in cold water and squeeze out excess moisture. Do not use raw sprouts.

Julienne 150 g seeded cucumber, toss with 1/2 tsp salt, let sit briefly, then squeeze dry.

Toss sprouts and cucumber with 1 minced garlic clove, 1/2 chopped scallion, 1/4 tsp salt, and 1 tsp each sesame oil and seeds.

Serve promptly and refrigerate leftovers immediately in a clean, covered container.