Korean cooking ingredients:

Soybean sprouts

A very essential ingredient for bibimbap.

soybean sprouts

Posted Friday, February 29th, 2008 at 6:54 pm
Tagged: , , , , ,

18 Comments:

  1. sirdanilot Terneuzen, The Netherlands
    joined October 8, 2009

    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… :(

    Posted January 23, 2010 at 6:15 am | #
    • Maangchi New York City
      joined August 6, 2008

      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

      Posted January 24, 2010 at 8:49 am | #
  2. sirdanilot

    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 !

    Posted October 22, 2009 at 10:23 am | #
    • Maangchi New York City
      joined August 6, 2008

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

      Posted October 22, 2009 at 10:28 am | #
  3. flummoxy

    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.

    Posted October 21, 2009 at 1:34 pm | #
    • Maangchi New York City
      joined August 6, 2008

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

      Posted October 21, 2009 at 3:45 pm | #
  4. lency lamuda

    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

    Posted June 28, 2009 at 8:57 am | #
  5. Marilyn

    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

    Posted April 16, 2009 at 2:13 pm | #
    • Maangchi New York City
      joined August 6, 2008

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

      Posted April 16, 2009 at 5:44 pm | #
  6. josh

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

    thx,
    josh

    Posted April 9, 2009 at 7:18 pm | #
    • Maangchi New York City
      joined August 6, 2008

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

      Posted April 9, 2009 at 10:38 pm | #
  7. Maangchi New York City
    joined August 6, 2008

    Pat
    I keep it in the refrigerator.

    Posted February 15, 2009 at 10:34 pm | #
  8. Pat

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

    Posted February 15, 2009 at 10:31 pm | #
  9. Maangchi New York City
    joined August 6, 2008

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

    Posted September 24, 2008 at 7:07 pm | #
  10. Janny

    Hi Maangchi,

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

    Posted September 24, 2008 at 9:34 am | #
  11. Maangchi New York City
    joined August 6, 2008

    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!

    Posted September 7, 2008 at 9:59 am | #
  12. Jessie

    Hi, do you have the recipe for one of the side dishes that is made with bean sprout, not sure what it is called.

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

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