1 - 2teaspoonsgochugaru (고추가루), Korean red chili pepper flakes
salt (about 1/2 teaspoon) and pepper to taste
Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
1. It’s important not to overcook the soybean sprouts to retain its crunchy texture. 2. Do not open the lid while cooking the sprouts, or the raw bean smell will linger even after cooked.3. You can make one serving kongnamul guk (soup) with this broth. Simply add a little bit of cooked kongnamul, minced garlic, and chopped scallions.4. You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, especially if you over cooked them.