Rinse the Soybean Sprouts thoroughly under cold water, discarding any damaged or discolored pieces and trimming off stray roots if desired.
Bring a large pot of water to a rolling boil, add a generous pinch of Salt, and blanch the sprouts for 4–6 minutes until they are crisp-tender.
Immediately drain the sprouts and plunge them into a bowl of ice water to stop the cooking; drain again and gently squeeze out excess water without crushing the sprouts.
In a mixing bowl, combine minced Garlic and finely chopped Scallions, then whisk in Soy Sauce and Toasted Sesame Oil to make the dressing.
Add the drained soybean sprouts to the dressing and toss gently but thoroughly so the flavors coat the sprouts evenly; taste and adjust seasoning with a little more salt or soy sauce if needed.
Finish with a generous sprinkle of Toasted Sesame Seeds for crunch and serve the kongnamul muchim chilled or at room temperature as a crunchy, flavorful side.
