Steps

1. Add enough water to the frying pan to cover the mung bean sprouts (1 bag/200g) and bring to a boil.
   🕒 01:04
2. Add the mung bean sprouts to the boiling water, spreading them out to ensure even cooking. **Tip!** If the heads of the sprouts are sticking out of the water, add more water. Using a frying pan makes it easier to spread them out and cook them evenly.
   🕒 01:39
3. Stir the sprouts once halfway through cooking. **Tip!** Ensure the bean part is cooked evenly.
   🕒 02:29
4. Taste the mung bean sprouts. When they have a crisp texture, turn off the heat. **Tip!** If the beans are large, boil for an additional 1-2 minutes.
   🕒 02:45
5. Immediately immerse the boiled mung bean sprouts in cold water and change the water several times to cool them thoroughly. **Tip!** Soaking in cold water preserves their crispiness and keeps their color vibrant.
   🕒 03:09
6. Drain the water from the cooled mung bean sprouts thoroughly. **Tip!** Let them drain naturally without squeezing to maintain their texture. Excess moisture can dilute the flavor.
   🕒 03:43
7. Mix 1/3 tsp salt into the drained mung bean sprouts.
   🕒 03:54
8. In a bowl, add the salted mung bean sprouts along with a pinch of grated garlic, 1-2 tsp soy sauce, 1 tbsp sesame oil, and 1 tbsp toasted white sesame seeds.
   🕒 04:33
9. Gently mix the seasonings and sesame seeds, allowing the flavors to meld. **Tip!** Crushing the sesame seeds between your hands as you add them enhances their aroma. Mix gently, as if incorporating air, for a better texture.
   🕒 05:25
10. Taste and adjust seasoning if necessary.
    🕒 05:39
11. Serve in a dish and enjoy.
    🕒 05:50