Kongnamul Muchim (콩나물무침) — Korean Seasoned Soybean Sprout Banchan

• 340 gfresh soybean sprouts (choose sprouts with firm yellow beans and crisp white stems)
• 1.5 lwater
• 1 tspfine sea salt
• 2 clovegarlic (finely grated or minced)
• 2scallions (thinly sliced)
• 2 tspKorean soup soy sauce (guk-ganjang, or use regular soy sauce for a slightly darker flavor)
• 2 tsptoasted sesame oil
• 2 tsptoasted sesame seeds (lightly crushed between your fingers before adding)
• 1 tspgochugaru (optional but traditional for a lightly red, peppery version)

Instructions

1. 1

   Pick through the soybean sprouts and discard any mushy sprouts, loose greenish hulls, or browned ends. Rinse them in two changes of cold water, then drain well so the blanching water stays clean and the sprouts keep their fresh flavor.

2. 2

   Bring 1.5 l water and 1 tsp fine sea salt to a rolling boil in a medium saucepan with a tight-fitting lid. Add the soybean sprouts, cover immediately, and cook for 5 minutes without lifting the lid, which helps prevent the raw bean aroma from lingering.

3. 3

   Drain the sprouts thoroughly in a colander and shake off excess water for 30 seconds. Spread them in a shallow bowl for 3 minutes so steam can escape, but do not rinse them because a little residual warmth helps the garlic, scallion, soy sauce, sesame oil, and gochugaru cling.

4. 4

   Transfer the warm sprouts to a mixing bowl and add the garlic, scallions, Korean soup soy sauce, toasted sesame oil, toasted sesame seeds, gochugaru, and 0.25 tsp fine sea salt. Toss gently with clean tongs or gloved fingers for 1 minute, lifting rather than crushing so the stems stay crisp.

5. 5

   Let the kongnamul muchim rest for 5 minutes, then toss once more and check the seasoning. Serve it at room temperature as banchan with rice, or chill it for a colder, crisper side dish.