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1
Bring a large pot of water to a full rolling boil. If removing root tails — which improves both aesthetics and textural consistency — do so now, before blanching. Add the mung bean sprouts and blanch for 30 seconds for crisp-tender, or 60 seconds for soft. Do not exceed 60 seconds: mung sprouts are significantly more delicate than soybean sprouts, and overcooking produces mush. The sprouts are ready when they have turned just translucent at the stem and yield very slightly to a fingernail.
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2
Transfer immediately to a bowl of ice water and hold for 20 seconds — mung sprouts retain residual heat and continue cooking for approximately 30 seconds after removal from the pot, and the ice shock arrests this carry-over before the texture is lost. The sprouts are sufficiently chilled when they feel cold and firm throughout.
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3
Drain the sprouts and press them firmly in a clean cloth or between cupped hands, removing as much water as possible — mung sprouts release significant water, and insufficient draining dilutes the dressing rather than the sprouts absorbing it. The sprouts are ready when no further water runs from the mass when pressed.
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4
In a bowl, combine the drained sprouts with the sesame oil, ganjang, and garlic. Toss gently but thoroughly — aggressive handling crushes the softened stems and produces a broken, waterlogged tangle instead of distinct, lightly coated sprouts. The dressing is intentionally minimal — mung sprouts carry a delicate flavour that a heavier hand overwhelms. The finished namul should smell clean and faintly nutty, with the garlic present but not dominant.
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5
Serve at room temperature as part of a banchan spread, or refrigerate and serve cold. Taste before serving: the seasoning should read as a light accent, not a coating. Adjust ganjang by drops, not spoonfuls.