Boil the sprouts by bringing a large pot of water to a boil and add 0.5 tablespoon of salt. Blanch the rinsed bean sprouts for about 1-2 minutes, then drain and pat dry.

Combine the seasoning in a mixing bowl with chopped green onion, minced garlic, 0.5 tablespoon soy sauce, an additional 0.5 teaspoon salt, and toasted sesame seeds. Stir until sugar dissolves.

Fold the drained bean sprouts into the seasoning mixture until well coated, enhancing the taste and texture.

Serve the salad cold or store it in an airtight container in the fridge for up to a week.