Soybean sprouts

Kongnamul 콩나물

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.

soybean sprouts

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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.

soybean sproutssoybean sprouts

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Recipes that use soybean sprouts (kongnamul):

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18 Comments:

  1. sirdanilot Terneuzen, The Netherlands joined 10/09 & has 25 comments

    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& has 2,256 comments

    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& has 2 comments

    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& has 2 comments

    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& has 4 comments

    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

  6. josh& has 28 comments

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

    thx,
    josh

  7. Maangchi New York City joined 8/08 & has 11,353 comments

    Pat
    I keep it in the refrigerator.

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

  9. Maangchi New York City joined 8/08 & has 11,353 comments

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

  10. Janny& has 2,256 comments

    Hi Maangchi,

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

  11. Maangchi New York City joined 8/08 & has 11,353 comments

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

    Thank you!

  12. Jessie& has 1 comment

    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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