Prep the Bean Sprouts: Rinse the bean sprouts thoroughly in a colander under cold water, washing them at least three times to remove natural odors. Continue rinsing until the water runs clear, then strain the sprouts.
Blanch the Sprouts: In a large pot, bring enough water to a boil over high heat. Once boiling, add the bean sprouts and blanch them for no more than 60 seconds. Immediately strain the sprouts.
Cool the Sprouts: Rinse the blanched bean sprouts under cold running water until they reach room temperature. Strain the sprouts again, ensuring as much excess water is removed as possible.
Make the Sauce: In a large bowl, combine the soy sauce, toasted sesame oil, toasted sesame seeds, minced garlic, chopped green onion, and salt. Mix well until all ingredients are combined.
Toss and Serve: Add the strained bean sprouts to the bowl with the sauce. Toss the sprouts thoroughly until they are evenly coated with the sauce. Serve cold as a side dish and enjoy!