Mung bean sproutsEasy to find
Same amount, blanched as in the recipe
Milder and less nutty than soybean sprouts, but easy to find everywhere.
▼ nutty
Ingredient guide
Soybean sprouts 콩나물
Kongnamul: sprouted soybeans with a nutty bite, a yellow-white head and a thin tail. They are boiled and seasoned as a side dish, added to soups and piled onto bibimbap. Always cook them with the lid on until done.
Taste
Nutty, crunchy and juicy, sweet once cooked.
What to look for
Bags in the fresh produce section of Korean and Asian groceries. Choose firm, yellow-white sprouts that are not slimy.
Storing it
Refrigerate in a bag with a damp towel and use within 2–3 days. Blanched sprouts keep about 2 days.
How to find Soybean sprouts, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- kongnamul
- soybean sprouts
- 콩나물
Show this at the shop콩나물
Where to look
- Korean grocery stores, in the fresh produce or refrigerated section
- Asian supermarkets
Watch out for
- Mung bean sprouts are a different, thinner sprout — they work in a pinch but cook faster.
- Cook soybean sprouts with the lid on to avoid a fishy taste.
Can't find Soybean sprouts? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Where to buy it near you
Recipes that use Soybean sprouts
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