Spicy Korean Bean Sprout Salad (Kongnamul Muchim)

Bring a pot of water to a boil and add salt.

Add the soybean sprouts to the boiling water and blanch for 5 minutes.

While the sprouts are blanching, julienne the carrot and chop the green onions.

Once blanched, drain the sprouts and rinse them under cold water to stop the cooking process.

In a large bowl or container, add the cooled bean sprouts.

Add soy sauce, gochugaru, minced garlic, sesame oil, and sesame seeds to the bowl.

Add the julienned carrots and chopped green onions.

Mix everything together until the sprouts are evenly coated with the seasoning.

Serve immediately as a side dish, often with rice.