Comments on: Soybean sprouts

By: Maangchi

Maangchi — Sun, 24 Jan 2010 13:49:39 +0000

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

By: sirdanilot

sirdanilot — Sat, 23 Jan 2010 11:15:33 +0000

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… :(

By: Maangchi

Maangchi — Thu, 22 Oct 2009 14:28:57 +0000

Yes, mungbean sprouts are used in Korean cuisine. I will post the recipe someday later.

By: sirdanilot

sirdanilot — Thu, 22 Oct 2009 14:23:10 +0000

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 !

By: flummoxy

flummoxy — Thu, 22 Oct 2009 12:10:31 +0000

Thanks a lot! I’ll try eat the roots next time ^^

By: Maangchi

Maangchi — Wed, 21 Oct 2009 19:45:26 +0000

If you want, take them off, but I like to eat the roots of soybean sprouts. : )

By: flummoxy

flummoxy — Wed, 21 Oct 2009 17:34:05 +0000

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.

By: lency lamuda

lency lamuda — Sun, 28 Jun 2009 13:57:50 +0000

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

By: Maangchi

Maangchi — Thu, 16 Apr 2009 22:44:02 +0000

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

By: Marilyn

Marilyn — Thu, 16 Apr 2009 19:13:04 +0000

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