Either type of bean sprout works well with the following preparations

16 ounces fresh bean sprouts
1 small carrot, shredded
2 green onions, chopped
1 teaspoon sea salt (more to taste)
1 teaspoon toasted sesame seeds

Rinse the bean sprouts in cold water, removing any loose shells from the heads. For aesthetics, you can also pinch off the "tails".
Bring a medium to large pot (big enough to hold the bean sprouts) of water to a full rolling boil.
Add the bean sprouts and the shredded carrot to the pot, stirring/turning to immerse everything. Boil for about one minute.
Remove from heat, drain, and rinse immediately with cold water then let drain.
Place the beansprout/carrot into a mixing bowl, sprinkle with salt, add the chopped green onions and sesame seeds, then toss until well mixed.
Chill and serve.

Method 2 
16 ounces fresh bean sprouts
1 green onion, chopped
2 cloves garlic, minced
1 ½ teaspoons sea salt
1 tablespoon roasted sesame oil
2 teaspoons toasted sesame seeds
½ teaspoon red chili flakes

Rinse the bean sprouts in cold water, removing any loose shells from the heads. For aesthetics, you can also pinch off the "tails".
Bring a medium to large pot (big enough to hold the bean sprouts) of water to a full rolling boil.
Add the bean sprouts to the pot and boil about one minute.
Remove from heat, drain, and rinse immediately with cold water then let drain.
Add all ingredients to a mixing bowl and toss until well mixed.
Chill and serve.

kong namul, sukju namul, banchan