Bring a pot of water to a boil and add salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process.
Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Mix until all the ingredients are combined and enjoy!
Notes
KEY TIPS:Cold Water after BlanchingOnce your bean sprouts have been blanched, make sure to run them under cold water immediately! You want to stop the cooking process and keep them as crisp as possible. Otherwise you will lose the signature crunch of Korean Bean Sprouts.Dry Your Bean SproutsAfter blanching and putting them in an ice bath, you want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.You want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.Food Safety is Key When handled improperly, bean sprouts can cause food poisoning. Therefore, make sure to follow my tips on "how to pick out bean sprouts" and "how to handle bean sprouts" (in the ingredients section above).
Storage Tips
You can store these in an airtight container in the refrigerator for 3 days.