From these beans, you can grow soybean sprouts, known as ‘kongnamul’ (콩나물). Dried soybeans are distinguished by their creamy yellow-green color as well as their larger and rounder shape. On the other hand, soybeans, known as ‘mejukong’ (메주콩) in Korean, are a plant species in the legume family known as Glycine max. To learn how to sprout mung beans, I recommend reading about the process on Maangchi’s blog or watching her Youtube video explanation. Eventually, the green outer shell of the mung beans falls away leaving yellow heads of the sprouts. You do this by immersing them in water for about 12 to 24 hours. From these beans, you can grow mung bean sprouts, known as as ‘sukju-namul’ (숙주나물). Dried mung beans are distinguished by their dark green color and small size. On one hand, mung beans, known as ‘nokdu’ (녹두) in Korean, are a plant species in the legume family known as Vigna radiata. While this may seem obvious, I am still going to list this as a major difference. If we do not answer your question, feel free to leave a comment in the section below or email us at. Soybean Sprouts vs Mung Bean Sprouts: What Is the Difference?īelow, we list the answers to many of your questions about soybean sprouts vs mung bean sprouts. So, here, we will compare the two sprouts and ask the question: ‘soybean sprouts vs mung bean sprouts, what is the difference?’ Since then, I have gotten a few emails from readers asking a few common questions: 1) how do you distinguish between the two sprouts, 2) how do people in South Korea use these sprouts differently, 3) do these sprouts taste different? Over the last two weeks, I individually wrote about two common Korean ingredients: soybean sprouts and mung bean sprouts. The purpose of these articles is to help teach readers about the common ingredients used in Korean cooking–that way, it can help them when cooking new recipes just like it helped me! This education led me, over the past few months, to write about and publish articles about Korean ingredients such as gochugaru, perilla leaves, napa cabbage, green plums, and more. After all, they are very different from those I grew up using. Eventually, after many failed attempts at cooking ‘authentic’ Korean dishes, I realized that learning about the individual ingredients would help me establish a basis for how Korean flavors are developed. When I first started to learn how to cook my husband’s cultural cuisine, I had no idea where to start. We hope you enjoy learning the difference between these two popular Korean ingredients! As an Amazon Associate, I earn from qualifying purchases on this post about kongnamul vs sukju-namul, otherwise known as soybean sprouts vs mung bean sprouts. Please read my disclosure for details at the bottom of this page. SaveĪfter harvesting, the germs can optionally be kept in a closed container in the refrigerator for a few days.This post may contain affiliate links. Rinsing well is very important for a good end result. Rinse thoroughly two or three times a day to keep germs fresh and clean. Not too warm and preferably in the dark for nicely bleached germs. Then let it germinate in, for example, a sprout vegetable cultivation set or pot at approximately 15 to 20 degrees. First rinse the seeds well and preferably let them soak in the water for 6 hours. Sow about a tablespoon of sprout seeds at a time. Sprouts can be sown indoors all year round. Bean sprouts are preferably steamed, boiled or fried in the wok and they are rich in vitamins and minerals. Organic Mung Bean Sprouts from Organic Sprouting is one of the most famous and easiest sprout vegetables.īean sprouts have a delicious fresh taste with a crunchy bite, often used in oriental dishes.
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