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Bring a medium size pot of water with 1 teaspoon of salt to boil.
Add mung bean sprouts and blanch for 2 minutes. It’s important to use a timer here so you don’t overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
Toss again and serve cold.