Put 450g of rinsed soybean sprouts, 1 teaspoon of kosher salt, and ½ cup of water in a pot. Cover and cook over medium-high heat for 10 minutes, then drain.
Mix the sprouts by hand with 2 minced garlic cloves, 1 chopped scallion, ½ teaspoon of gochugaru, 1 teaspoon of fish sauce, 1 teaspoon of roasted sesame seeds, and 2 teaspoons of roasted sesame oil.
