Soybean Sprouting: The Complete How To Sprout Soy Beans


Soybean sprouts (kongnamul) are one of the most commonly used ingredients in Korean cuisine. I think almost every Korean family makes cooked and seasoned soybean sprouts (kongnamulmuchim), and soybean sprout soup (kongnamulguk) at least once a week. It’s that popular.

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You can sprout your own kongnamul at home, and they are tastier and nuttier than the ones you buy in the store.

1 cup of dried soybeans will make 1½ pounds of sprouts. When the beans are sprouted, more vitamins and minerals are created, making them even more healthy than the original beans. Và homegrown kongnamul have wonderful, long roots, unlike kongnamul sold in grocery stores.

You can use the whole sprouts in your cooking or snip the roots off with fingers. But don’t throw them away: you can make another beautiful side dish with them. Some Koreans think that the roots have more vitamins và minerals than the stems. Soybeans used for sprouting (called kongnamul kong in Korean) are smaller than usual soybeans, so be sure khổng lồ choose the right one! Regular soybeans won’t sprout easily; they’re used to make things like doenjang (fermented soybean paste), tofu, và soy milk.

Early one morning, when I was in elementary school visiting my grandmother, I saw how she sprouted her soybeans. She kept her kongnamul in the room where she slept, behind her head, so she could always look after it. Traditional Korean heating systems have heated floors, so the floor is always the warmest. I saw her pulling back a black cloth from an earthenware bowl on top of a basin, và then using a gourd to scoop water from the basin to the bowl.

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Traditionally Koreans used to sprout the beans in an earthenware bowl with holes in the bottom for the water to drain out, called a siru. This was kept above a basin of water with 2 wooden sticks, & my grandmother would use a gourd khổng lồ bring the water from the basin back over the sprouts. Then a đen cloth was put over vị trí cao nhất to keep it all dark.

I remember the finished sản phẩm was a huge amount of kongnamul, grown very crowded together. The màu sắc of the beans were a beautiful yellow.

I found growing kongnamul is very easy: all you need are soybeans for sprouting, water, và a little effort! I place my kongnamul planter right next khổng lồ my kitchen sink, so I can water it as many times as possible. It’s really fun watching these beans grow & seeing the large quantity of kongnamul sprout from such small amount beans.


IngredientswaterDirectionsPour water over the planter, little by little, till the beans are wet evenly. The water will drop out the holes in the bottom but the beans will be wet.Rinse the sprouts a couple of times và drain. Drain & store them in the refrigerator.


Posted on Monday, June 3rd, 2013 at 5:12 pm. Last updated on August 10, 2021. Tagged: beansprouts, grow beans, growing soybeans, homegrown soybean sprouts, how lớn grow soybean sprouts, how to sprout beans, 콩나물재배, kongnamul, korean food, Korean food blog, Korean food website, Korean kitchen, Korean recipes, recipes, sprout soy beans, sprouting beans