Clean the beansprouts by removing the roots in each stalk to clean it.

Boil water in a deep pot and once it is boiling, blanch the beansprouts for 4-5 minutes, do not boil it for any longer.

After blanching, drain it with a colander, then immediately rinse with cold water to stop the cooking process.

Let it sit in the colander for 10 minutes to thoroughly drain.

In a bowl, place the beansprouts, add the garlic and scallions, then season with soy sauce, sesame oil, salt, and sesame seeds.

Gently mix the beansprouts with your clean hands to season every strand. Be careful not to break the stalks apart!

Taste and adjust with salt, and optionally, add gochugaru to make it spicy.

Plate, garnish with sesame seeds, serve, and enjoy!