Step by step

Method

4 steps

1. 1

   Rinse 12 ounces soybean sprouts and pick out any brown tails. Bring a pot of water to a boil with a pinch of salt. Blanch the sprouts 2–3 minutes until they turn cream-white and lose their raw crunch but still have snap — don't walk away or they go limp.

2. 2

   Drain and rinse briefly under cold water to stop the cooking. Squeeze gently in your hands or a towel so they're damp, not dripping.

3. 3

   In a bowl toss with 1 minced garlic clove, 1 teaspoon soy sauce, 1 teaspoon sesame oil, a pinch of salt, a pinch of sesame seeds, and sliced green onion. Taste — it should be clean, garlicky, and lightly seasoned, not swimming in oil.

4. 4

   Serve as a banchan next to rice and a main, warm or cool. The sprouts should smell toasty-sesame and stay springy when you bite.