Sprouted yellow soybeans may be the most popular vegetable in Korea. They are sold in packages alongside the other fresh vegetables at Korean grocery stores, or you can make your own at home.
The sprouts are always cooked because they smell fishy when raw but become sweet and nutty tasting when cooked.
They can be added to rice and soups or simply served as a side dish. Store them in the fridge and use them quickly; they won’t keep for more than a week.
Posted Friday, February 29th, 2008 at 6:54 pm
Tagged: 콩나물, kongnamul, korean food, korean ingredients
Sorry for so many questions…
do you perhaps know how to sprout soy bean sprouts from soybeans? I tried it once but they didn’t germinate and eventually it started to smell a bit fermented like doenjang… :(
When I lived in Korea, I grew my own soybean sprouts once! There were certain soy beans sold at the market. The soy beans for soybean sprouts are smaller. Why don’t you leave your question on the forum. Maybe someone else give you the answer or at least you can discuss it. http://www.maangchi.com/talk/forum/general-discussion
Can I substitute the hard-to-get soybean sprouts for easy to buy mung bean sprouts? Or is the taste so completely different that it won’t be authentic anymore?
Is mung bean sprout used in korean cooking? If so, do you have some recipes?
Thanks a lot !
Yes, mungbean sprouts are used in Korean cuisine. I will post the recipe someday later.
I’m just wondering if we need to take off the roots of soybean sprouts? Btw, I made spicy beef (use pork instead) and vegetable soup last week and it turned out so good! I ate it for 3 meals straight.
If you want, take them off, but I like to eat the roots of soybean sprouts. : )
Thanks a lot! I’ll try eat the roots next time ^^
maangchi, how do u make sauce for spicy dried pollack fish, i saw on KBA they made fish like kimchi, i couldnt find it, it’s different from stew…please…looking forward…
What kind of bean sprouts do I wish for soup and what kind do I use for side dishes like bimbibop?
Also, the white radish, do I use the fat ones for making dakgugee kimchee and the long, skinny ones for soup?
You’re website is fantastic! Did you do it yourself or did you have someone help you? If you did use a service, could recommend the person & their website?
Check the recipe please. I posted what kind of ingredients you need for each recipe there!
is soybean sprouts and mungbean sprouts the same?
can u use mungbean as a substitute?
Yes, they are different. Soybean(yellow color) sprouts are made from soybeans and mungbean(green color) sprouts are made from mungbeans .
I keep it in the refrigerator.
What is the best way to keep bean sprouts – always seem to have loads left over. Thanks.
kongnamool bap, sure! : ) Thank you!
I was wondering if you can put up a recipe for Kongnamool bap. Thank you…
Yes, I do. I already posted the recipe. Check out my Kimchi stew and bean sprout side dish (kong na mul muchim) at
Hi, do you have the recipe for one of the side dishes that is made with bean sprout, not sure what it is called.
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