Kong Namul (Korean Seasoned Soy Bean Sprouts)

This recipe is so simple that it barely even needs a recipe. I like soy bean sprouts (the kind with the larger heads) as opposed to mung bean sprouts precisely because the larger heads provide a delicious crunch.

Kong Namul (Korean Seasoned Soy Bean Sprouts) 

You'll need:
1 large bag of soy bean sprouts. (I didn't weigh this, just filled up a grocery store bag.)
Sesame seeds
Sesame oil
Sea salt

Wash soy bean sprouts and let drain in a colander.

Boil a pot of water. When the water boils, add the bean sprouts and let them quickly blanch. Don't turn away from the stove. This takes only a few minutes. You want the bean sprouts to just soften.

Drain into colander. Don't rinse or you'll get the sprouts even wetter. Just shake the colander to remove as much water as possible.

Then dump the sprouts into a bowl and add a few drizzles of sesame oil, a few dashes of sea salt (not soy sauce so the sprouts stay white), and sprinkles of sesame seeds. I didn't measure so just taste and adjust to your taste.

Enjoy!

My other Korean recipes:
Budae Jjigae (Korean Army Base Stew)  
Baechu Kimchee (Korean Pickled Napa Cabbage)  
Banh Xeo-ish Pajeon? Or Pajeon-ish Banh Xeo? (Vietnamese Savory Crepe-ish Korean Pancake? Or Korean Pancake-ish Vietnamese Savory Crepe?)
Bibimbap (Korean Mixed Rice)  
Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves)
Bok Choy Kimchee (Korean Pickled Bok Choy)  
Bulgogi and Kalbi/Galbi (Korean Marinated and Barbecued Beef and Short Ribs)
Bulgogi Burger Daeji Bulgogi (Korean Spicy Pork)
Dubu Chorim (Korean Fried Tofu with Soy Sauce)
Fried Rice with Kimchee and Spam
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)
Kimchee Pajeon (Korean Kimchee Pancake)
Soon Dubu Kimchee Chigae (Korean Soft Tofu Kimchee Soup)
Sukju Namul (Korean Seasoned Mung Bean Sprouts)

*****  
1 year ago today, bougainvillea, gladiolus, and Chicago Peace rose.