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

FAQs

How long does Korean bean sprout side dish last? ›

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!

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.

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.

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.

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.

However, banchan can be generally categorized into three main broad types: (1) seasoned fresh vegetables greens, known as namul (나물), (2) braised or soy-sauce based banchan, and (3) preserved or fermented banchan. Firstly, namul are vegetables that are blanched, steamed or marinated.

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.

Soybean sprouts are the thin, yellow/white structures that connect growing soybeans to nutrients in the ground. Soybean sprouts can be consumed cooked or raw and have been a staple of the Chinese, Korean, and Japanese culinary scenes for centuries.

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. Remember we planted a little heavy anticipating less than perfect germination.

Are Korean bean sprouts good for you? ›

Not only are they delicious, but bean sprouts are healthy. They're loaded with vitamins and minerals. Plus, they're a great source of plant-based protein and fiber. And if that's not enough to convince you to start sprinkling them on everything, bean sprouts are also incredibly low in calories.

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.

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.

Banchan is meant to be stored in your fridge and portioned out at meal times as needed. Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi).

You should also make sure to follow the manufacturers' storage instructions. If these aren't available, keep the beansprouts refrigerated at 5C or below and consume within two days. Don't eat sprouts that are past their use-by date and avoid using sprouts that have turned brown or changed colour.

Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.

After all Kimchee is fermented pickled vegetable without using vinegar. This bean sprout Kimchee can last in your fridge for eternity but honestly, it won't last that long. Why? because you will eat them up within a week!