Fresh Korean Seasoned Bean Sprout Salad

Rinse the mung bean sprouts thoroughly under cold water.

Bring a large pot of water to a boil. Add the bean sprouts to the boiling water and blanch for 2 minutes only. Do not overcook. You want the sprouts to retain their crunch.

Drain the sprouts and rinse them under cold water to stop the cooking process.

In a large bowl, combine the blanched sprouts, finely minced garlic, chopped green onions, sesame seeds, and sesame oil. Mix well, ensuring all sprouts are coated evenly.

Season the salad with salt, add the sliced red chili if desired, and give it a final toss.

Let the salad sit for 10 minutes to allow the flavors to combine before serving.