Soybeans for sprouting will grow into delicious kongnamul if handled correctly. Be sure you buy the right beans – they are smaller than usual soybeans, which don’t sprout very well.
soybeans for sprouting (L) and usual soybeans (R)
Posted Saturday, June 8th, 2013 at 12:22 pm
Tagged: beans for sprouting, 콩나물콩, kongnamulkong, Korean cooking ingredients, korean food, Korean kitchen, soybean sprouts beans, soybeans for sprouting
I buy soybeans from Lauras Soybeans. I buy both the regular, larger soybeans to make tofu and soymilk, and the smaller soybeans for sprouting and to make natto. I highly recommend them.
Lauras soybeans are not organic … but they are non-GMO. There can be pluses and minuses to “organic” produce. What is important to me is that the soybeans NOT be GMO.
You should rinse to re-hydrate the soybeans you are spouting a minimum of every day, preferable 2 or 3 times a day. Doing this will eliminate the opportunity for fungus (rot) to get hold of your sprouts.
I used same brand but it did not turn out. In stead it became rotten. Where can I get good organic seed for soybean sprout?
I used same brand but it did not turn out. It did not sprout and became rotten.
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