• Gather all the ingredients. Bring a medium pot of water to a boil on medium heat.
  

To Prepare the Ingredients

• Combine 1 clove garlic (minced; I use a garlic press to crush it), 1–1½ Tbsp toasted sesame oil, ½ Tbsp soy sauce, and ¼–½ tsp Diamond Crystal kosher salt. Mix well and set aside.
  
• Cut 1 green onion/scallion into thin slices.
  
• Optional: Grind 1 Tbsp toasted white sesame seeds in a mortar and pestle, leaving some unground for a texture.
  
• Optional: Remove the brown parts and stringy roots from 9–12 oz bean sprouts. The sprouts taste much better this way, and I recommend doing this extra step when you eat bean sprouts raw and/or lightly seasoned.
  

To Cook the Bean Sprouts

• Rinse the bean sprouts under cold water and drain well. Once the water is boiling, add them to the pot.
  
• Cook for 1–1½ minutes. Strain through a colander, shake off excess liquid, and drain well.
  

To Season the Bean Sprouts

• While the bean sprouts are still hot, add them to the bowl with seasonings. Combine well and taste to see if you need to adjust the seasonings. Here, I added a bit of salt.
  
• Add the sliced green onion and (ground) sesame seeds and toss to combine. Serve chilled or at room temperature.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days, although it‘s best enjoyed sooner.