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Soybean sprouts

Vegetables · Pods, beans & sprouts

Soybean sprouts

Sprouted yellow soybeans with crunchy stems and big nutty heads; central to Korean namul and soups.

Also called: kongnamul, soy bean sprouts, yellow bean sprouts

Around the world: 콩나물, kongnamul (ko)

2 recipes with it

Photo: Hyeon-Jeong Suk, via Wikimedia Commons (CC-BY-2.0)

What it is

Soybean sprouts have long, thick white stems topped with large, yellow, split bean heads, unlike mung bean sprouts with small green heads. They are nuttier and firmer and are always cooked. In Korea (kongnamul) they are blanched for side dishes and simmered in soups.

Glycine max (sprouted)

How it’s used

  • Kongnamul muchim (seasoned side dish)
  • Kongnamul guk soup
  • Bibimbap topping
  • Steamed with rice (kongnamul bap)
  • Spicy braises

Characteristics

Taste
Nutty and beany.
Texture
Crunchy stems with firm heads.
When cooked
Needs several minutes of simmering or steaming; undercooked sprouts taste raw and beany.
Sold as
fresh
Cooking uses
Commonly cooked, Suitable for boiling
Common in
Korean, Chinese

Storage

Refrigerated. Refrigerate and use within a day or two; discard if brown or slimy.

Diet, allergens and safety

Contains Soy.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains soy (allergen).
  • Cook sprouts thoroughly; raw sprouts carry a food-poisoning risk.

Nutrition per 100 g

Energy
122 kcal
Protein
13.09 g
Carbohydrate
9.57 g
Fat
6.7 g
Fibre
1.1 g
Sugars
— g

USDA FoodData Central: Soybeans, mature seeds, sprouted, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with soybean sprouts

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