Mung bean sprouts are my sister's favorite. No one in our family likes them as much as she does and whenever we go Korean grocery shopping, she'll toss a bag or two in the cart, even if we've forgotten to include it on the shopping list because it's permanently embedded in her mental shopping list.
It's a delicious addition to Korean soups and stews but I think this moochim is my favorite preparation. It takes a somewhat bland vegetable and amps it up so that it actually has taste.
½ lb. mung bean sprouts
1 scallion, chopped
1½ teaspoons hot pepper flakes (gochugaru)
½ teaspoon salt
½ teaspoon sesame oil
Start by blanching the sprouts. Cook them in salted boiling water for about 3 minutes, or until the sprouts are slightly translucent and soft.