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 grow your own at home.

The sprouts always need to be cooked because they smell fishy when raw. When cooked, they become crisp, sweet and nutty.

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.

Posted on Friday, February 29th, 2008 at 6:54 pm. Last updated on December 3, 2020.
Tagged: 콩나물, kongnamul, korean food, korean ingredients

Recipes that use soybean sprouts (kongnamul):

18 Comments:

sirdanilot Terneuzen, The Netherlands joined 10/09 & has 25 comments
Posted January 23rd, 2010 at 6:15 am | Log in to reply.

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… :(
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted January 24th, 2010 at 8:49 am | Log in to reply.
  
  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. https://www.maangchi.com/talk/forum/general-discussion
sirdanilot
Posted October 22nd, 2009 at 10:23 am | Log in to reply.

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 !
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted October 22nd, 2009 at 10:28 am | Log in to reply.
  
  Yes, mungbean sprouts are used in Korean cuisine. I will post the recipe someday later.
flummoxy& has 2 comments
Posted October 21st, 2009 at 1:34 pm | Log in to reply.

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.
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted October 21st, 2009 at 3:45 pm | Log in to reply.
  
  If you want, take them off, but I like to eat the roots of soybean sprouts. : )
  - flummoxy& has 2 comments
    Posted October 22nd, 2009 at 8:10 am | Log in to reply.
    
    Thanks a lot! I’ll try eat the roots next time ^^
lency lamuda& has 2 comments
Posted June 28th, 2009 at 8:57 am | Log in to reply.

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
Marilyn& has 4 comments
Posted April 16th, 2009 at 2:13 pm | Log in to reply.

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 joined 8/08 & has 12,051 comments
  Posted April 16th, 2009 at 5:44 pm | Log in to reply.
  
  Marilyn,
  Check the recipe please. I posted what kind of ingredients you need for each recipe there!
josh& has 28 comments
Posted April 9th, 2009 at 7:18 pm | Log in to reply.

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

thx,
josh
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted April 9th, 2009 at 10:38 pm | Log in to reply.
  
  Yes, they are different. Soybean(yellow color) sprouts are made from soybeans and mungbean(green color) sprouts are made from mungbeans .
Maangchi New York City joined 8/08 & has 12,051 comments
Posted February 15th, 2009 at 10:34 pm | Log in to reply.

Pat
I keep it in the refrigerator.
Pat& has 1 comment
Posted February 15th, 2009 at 10:31 pm | Log in to reply.

What is the best way to keep bean sprouts – always seem to have loads left over. Thanks.
Maangchi New York City joined 8/08 & has 12,051 comments
Posted September 24th, 2008 at 7:07 pm | Log in to reply.

Janny,
kongnamool bap, sure! : ) Thank you!
Janny
Posted September 24th, 2008 at 9:34 am | Log in to reply.

Hi Maangchi,

I was wondering if you can put up a recipe for Kongnamool bap. Thank you…
Maangchi New York City joined 8/08 & has 12,051 comments
Posted September 7th, 2008 at 9:59 am | Log in to reply.

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!
Jessie& has 1 comment
Posted September 7th, 2008 at 9:12 am | Log in to reply.

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