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Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked.
Drain quickly, and cool, reserving the broth if you want. (See the note.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.