Goma-ae

• 0.5 lb. beans (green/string beans or broad/fava beans both work well)
• 1 tsp. kosher salt
• 3 Tbsp. toasted white sesame seeds
• 1 Tbsp. soy sauce
• 1 Tbsp. sugar

Toast the sesame seeds in a skillet pan for a couple of minutes, gently shaking the pan, being careful not to burn them. Stop when they get good and aromatic. Decant the seeds into a bowl and let them cool for a bit.

Using a mortar and pestle, grind the sesame seeds, leaving some uncrushed to add texture to the sauce.

Put the sesame seeds in a small bowl, add the soy sauce and sugar, and mix it all together. The dressing will look more like a paste than dressing. Set aside.

With string beans, trim and de-string them and cut them into bite-sized pieces; with favas, just peel them out of their pods. Bring a pot of water to a boil, add the salt, and boil the beans for 3–5 minutes, being sure to stop while they still have some texture.

Remove the beans from the heat, place them in a strainer, and quickly rinse them in cold water to stop them from cooking further. Don't chill them; the beans should still be warm. Drain them well.

Transfer the warm beans to the bowl with the dressing and toss all together. Serve at room temperature.