Kongnamul Muchim (Korean Soybean Sprouts) Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between Sukju Namul and kongnamul? ›

What's the difference between sukju namul and kong namul? They're actually very similar! Sukju namul muchim is made with mung bean sprouts, while kongnamul muchim is made with soy bean sprouts.

You can store Korean Bean Sprouts Side Dish in an airtight container in the refrigerator for 3 days. The extra marinating time will add more flavor but if left marinating for too long the bean sprouts will become soggy. Try to enjoy them within 3 days!

Notice the stems are thicker than soya bean sprouts and the head is flat. Left to grow, the seeds become soya bean sprouts. The heads are much bigger and rounder than the bean sprouts and the stems skinner.

It commonly takes a soybean seed about two days to germinate. The plant doesn't emerge from the ground until about one week after planting. Each plant can produce up to 80 pods and about 160-200 seeds per plant. Each pod contains 2-4 pea-sized beans that are high in protein and oil.

Soybean sprouts are one of the most common and basic ingredients in Korean cuisine. In Korean, the word kongnamul (콩나물) refers to both the soybean sprouts themselves and the namul (seasoned vegetable dish) made from soybean sprouts.

Don't confuse mung beans sprouts with soybean sprouts—they have bigger, droopier heads–which are popular in Korea. Because of their high water content, mung bean sprouts get slimy, and inedible, quickly. Store them in the crisper for no more than 2 days after purchasing.

This is one of the easiest and healthiest snacks you can keep at home. It comes together really quick and can last in your refrigerator up to 2 weeks. I always make it in bulk for whenever I need a quick snack, or to top off bibimbap or side dish for any Korean meal, which we tend to have a lot at home.

Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria. Request that raw sprouts not be added to your food.

To store for just 2-3 days, store them unwashed in the bag in the fridge. To store them longer, rinse and sort out black and rotting sprouts then put them loosely in a container. Fill the container with water to keep all the sprouts immersed in water. This will keep fresh for about 1 week.

As the FDA says, "seeds and beans need warm, humid conditions to sprout and grow. These are the same conditions that are ideal for bacteria to grow, including dangerous bacteria like salmonella if they are present." The seeds used for sprouts can carry pathogens inside, where they're very hard to kill.

Why don t stores sell bean sprouts? ›

Beansprouts are usually made from mung beans, if you buy them in the store. Too many bacteria varieties grow with them. Salmonella is just one. Too much liability for the seller so they stopped carrying them.

Kidney bean sprouts are particularly high in antioxidants, such as vitamin C and melatonin. Melatonin is believed to lower your risk of type 2 diabetes and heart disease.

Planting soybean in the same field that just grew soybean is not recommended. Soybean yield will suffer even before factoring in environmental conditions, weather, and pest/disease pressures.

Soybean seed germinates best when planted at a depth of ½ to 1 ½ inches…but don't worry too much if some is a little deeper and some seed is still on top the ground.

Small in size and delicate in shape, shoots (young, green offspring of certain plant varieties) and sprouts (germinated seeds or beans) can enliven dishes in a big way with crunch, flavor and texture. Among the most popular sprouts are those of mung beans, wheat, radish, alfalfa and broccoli.

Although many different varieties of beans can be used to grow bean sprouts, the most commonly consumed varieties come from mung beans (Vigna radiata) and soybeans.

Sprouts can be made from just about any bean, but here are two common types of sprouts. Mung bean sprouts have thin, crisp white stalks with round yellow, green or beige heads. They're often used in Asian and Southeast Asian cooking in dishes like Japanese ramen, Chinese stir fries, Pad Thai and Vietnamese Pho.