Korean cooking ingredients

Soybean sprouts

Kongnamul 콩나물

An essential ingredient for bibimbap. You can buy them in a store or make your own at home.

soybean sprouts

soybean sprouts

soybean sprouts

Recipes that use soybean sprouts (kongnamul):

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18 Comments:

  1. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted January 23rd, 2010 at 6:15 am | # |

    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… :(

  2. sirdanilot
    Posted October 22nd, 2009 at 10:23 am | # |

    Hi Maangchi!

    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 !

  3. flummoxy
    Posted October 21st, 2009 at 1:34 pm | # |

    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.

  4. lency lamuda
    Posted June 28th, 2009 at 8:57 am | # |

    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…
    kamsahanida

  5. Marilyn
    Posted April 16th, 2009 at 2:13 pm | # |

    Hi there,
    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?

    Best,
    Marilyn

    • Maangchi New York City My profile page joined 8/08
      Posted April 16th, 2009 at 5:44 pm | # |

      Marilyn,
      Check the recipe please. I posted what kind of ingredients you need for each recipe there!

  6. josh
    Posted April 9th, 2009 at 7:18 pm | # |

    hi maangchi!
    is soybean sprouts and mungbean sprouts the same?
    can u use mungbean as a substitute?

    thx,
    josh

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2009 at 10:38 pm | # |

      Yes, they are different. Soybean(yellow color) sprouts are made from soybeans and mungbean(green color) sprouts are made from mungbeans .

  7. Maangchi New York City My profile page joined 8/08
    Posted February 15th, 2009 at 10:34 pm | # |

    Pat
    I keep it in the refrigerator.

  8. Pat
    Posted February 15th, 2009 at 10:31 pm | # |

    What is the best way to keep bean sprouts – always seem to have loads left over. Thanks.

  9. Maangchi New York City My profile page joined 8/08
    Posted September 24th, 2008 at 7:07 pm | # |

    Janny,
    kongnamool bap, sure! : ) Thank you!

  10. Janny
    Posted September 24th, 2008 at 9:34 am | # |

    Hi Maangchi,

    I was wondering if you can put up a recipe for Kongnamool bap. Thank you…

  11. Maangchi New York City My profile page joined 8/08
    Posted September 7th, 2008 at 9:59 am | # |

    Jessie,
    Yes, I do. I already posted the recipe. Check out my Kimchi stew and bean sprout side dish (kong na mul muchim) at
    http://www.maangchi.com/recipe/kimchi-chigae-kong-na-mool

    Thank you!

  12. Jessie
    Posted September 7th, 2008 at 9:12 am | # |

    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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