Korean Mung Bean Salad

This is a mix of a couple different recipes that I found on the web. A fairly flexible salad, although my mix may have lost a bit of authenticity.

350g mung bean sprouts (about 3 cups)
6 cups water
1 tsp. fine sea salt

Bring water & salt to a boil. Cook sprouts about 5 minutes. Drain & rinse well with cold water.

Toss with:
2 green onions, finely chopped
1/2 tsp. minced garlic
1/2 tsp. fine sea salt
1-3 tsp. toasted sesame seeds
1 Tbsp. sesame oil
1 Tbsp. chili flakes (optional)
1 fresh red chili, sliced (optional)

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