Kongnamul Muchim (Seasoned Soybean Sprouts)

Once steaming, cook covered for 5 to 6 minutes without lifting the lid (to avoid a raw bean smell), until the sprouts are tender-crisp and the stems are translucent.

Drain the sprouts in a colander and let them cool slightly so they keep their signature crunch.

Transfer to a bowl and toss with the sesame oil, minced garlic, chopped scallion, and a pinch more salt to taste, adding 1/2 tsp gochugaru if you want a little heat.

Garnish with toasted sesame seeds and serve warm or chilled alongside rice and other banchan.