Seasoned bean sprout salad (Kongnamul-muchim)

1. Rinse the sprouts in cold water and pick out any loose husks.

2. Bring a pan of salted water to the boil, add the sprouts and cook, covered, for 4-5 minutes; don't lift the lid while cooking so they don't taste raw and beany.

3. Drain in a colander, cool quickly under cold water and drain thoroughly.

4. In a bowl, mix the grated garlic, finely chopped spring onion, sesame oil, toasted sesame seeds and a pinch of salt.

5. Add the sprouts and toss gently by hand; for the spicy version, mix in the gochugaru as well.

6. Serve cold or at room temperature as a banchan alongside rice.

Tip: Kongnamul-muchim is one of the most common banchan on the Korean table – Korean soybean sprouts have large yellow heads, but it's also delicious with mung bean sprouts. Cook the sprouts covered without lifting the lid, so they stay crunchy and don't taste raw.