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

FAQs

How long can you keep Kongnamul Muchim? ›

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.

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.

Leftovers will last up to 3-4 days stored in an airtight container in the refrigerator. There's no need to reheat them as this dish is enjoyed cold but you may microwave them for a few minutes if you want them to be warm.

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.

100g of Kongnamul provides 13 g of Protein along with 26% Vitamin C, 23% Thiamine and 172 mcg of Folate. It also provides 7% Calcium, so a handful of these sprouts can helps your immune system and also helps kids grow strong bones.

Careful not to bruise the cucumbers. Add the seasoning sauce ingredients. You can reduce the amount of sugar in this recipe if you want, but I highly recommend keeping the original amount to make this extra delicious. Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

While moong dal is green in colour, moth beans are brown. These versatile pulses in oblong shape come with equal amounts of dietary fibre, protein, and a whole range of vitamins and minerals. While moong dal takes lesser time to get soften and cook after soaking in water, moth beans require longer hours.

While both soybean and mung bean sprouts are both used in Korea, mung bean sprouts are easier to find in US markets. When selecting them look for nice, crisp bean sprouts. They should have a shiny white stalk, and a bright yellow tip. Avoid any that look droopy, brown, or soggy.

The two most common beansprouts are the green-capped mung bean and the bigger, yellow-capped soy bean. Widely seen as a major, somehow magic, ingredient, beansprouts have little more nutrition than other fresh vegetables – but they do have novelty of flavour and an unusual texture.

It is perfectly fine to eat bean sprouts raw, but they carry a higher than average risk of food-borne illness.

How do I know if bean sprouts have gone bad? ›

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.

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.

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.

Bean Sprouts

Therefore, the NHS currently advises not to eat them raw but to cook them until they are steaming hot throughout unless they are labelled 'ready to eat'. This is because raw bean sprouts can be contaminated with bacteria which carries a high risk of foodborne illness.

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).

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.

Make-Ahead and Storage

The marinated spinach can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.

Once they've sprouted—with little white roots about a centimeter in length—they're ready to devour. If you don't eat immediately, pop the lid on the container and store it in the fridge for 3–5 days.