Sukju Namul

Rinse the Mung bean sprouts thoroughly under cold running water. Remove any discolored sprouts or loose husks.

Bring a large pot of water to a rolling boil. Add 5 grams of the Fine sea salt to the boiling water.

Add the rinsed Mung bean sprouts to the boiling water and blanch for 1 to 2 minutes, until they are tender-crisp. Do not overcook.