Korean Marinated Bean Sprouts

Instructions:

Bring about 8 cups of water to a boil. Add the sprouts and blanch for 1 to 2 minutes, until crisp tender. Strain the sprouts then rinse under cold water. Transfer the sprouts to a colander or salad spinner and dry them as much as possible.

In a large bowl, combine garlic, green onion, soy sauce, salt, sesame oil, and sesame seeds. Add the sprouts and mix well with tongs or clean hands. Taste for salt and adjust as necessary.

Bean sprouts are best served cold and may be refrigerated for up to 3 days.