Produce

Bean sprouts

Also called mung bean sprouts, soybean sprouts

What it is

Germinated mung or soy beans. Korean kongnamul is usually soybean sprouts.

Origin

East Asia.

Flavour

Fresh, nutty, crunchy if not overcooked.

How to use it

Blanch briefly. Overcooking is how they die.

Storage

Fridge, use quickly.

Can you recognise Bean sprouts?

Ingredient challenge

Questions about Bean sprouts

From this ingredient's notes in the catalogue — not a chatbot.

What is Bean sprouts?

Germinated mung or soy beans. Korean kongnamul is usually soybean sprouts.

How do I use Bean sprouts?

Blanch briefly. Overcooking is how they die.

How do I store Bean sprouts?

Fridge, use quickly.

What does it taste like?

Fresh, nutty, crunchy if not overcooked.

What allergens should I watch?

Soy. Check the packet in your kitchen.

Nutrition

Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Calories 30 kcal
Protein 3 g
Carbs 5.9 g
Fat 0.2 g

Allergens: Soy

Recipes using it

Source photograph of Bibimbap

Bibimbap

비빔밥

A Korean rice bowl of seasoned vegetables, chilli paste and a runny yolk — mixed at the table until everything is the same red-gold colour.

1 hrMedium🌶️🌶️

Source photograph of Pad thai

Pad thai

ผัดไทย

Stir-fried rice noodles with tamarind, fish sauce, palm sugar, egg and peanuts — a national dish with a 20th-century origin story.

40 minMedium🌶️

Source photograph of Yukgaejang

Yukgaejang

육개장

Shredded beef soup, red with gochugaru, full of fernbrake and spring onion — hangover logic that also works at lunch.

1 hr 55 minMedium🌶️🌶️🌶️

Source photograph of Bindae-tteok

Bindae-tteok

빈대떡

Crispy mung-bean pancakes with kimchi or sprouts — market food you eat with a raw onion dip.

4 hr 40 minMediumNo chilli

Source photograph of Kongnamul-muchim

Kongnamul-muchim

콩나물무침

Seasoned soybean sprouts — the banchan that is on the table even when you cooked nothing else.

15 minVery easyNo chilli

Source photograph of Yakisoba

Yakisoba

焼きそば

Wheat noodles tossed on a hot plate with cabbage, pork and a brown sauce — festival food you can make in a frying pan.

27 minEasyNo chilli

Source photograph of Beef Lo Mein

Beef Lo Mein

 

Beef Lo Mein from China. Times are typical for this kind of dish.

35 minA bit of workNo chilli

Source photograph of Egg Foo Young

Egg Foo Young

 

Egg Foo Young from China. Times were inferred from the source steps.

40 minA bit of workNo chilli

Source photograph of Prawn stir-fry

Prawn stir-fry

 

Prawn stir-fry from Thailand. Times were inferred from the source steps.

14 minA bit of work🌶️

Source photograph of Shrimp Chow Fun

Shrimp Chow Fun

 

Shrimp Chow Fun from China. Times were inferred from the source steps.

8 hr 25 minA bit of workNo chilli

Source photograph of Thai coconut & veg broth

Thai coconut & veg broth

 

Thai coconut & veg broth from Thailand. Times were inferred from the source steps.

20 minA bit of workNo chilli

Source photograph of Thai rice noodle salad

Thai rice noodle salad

 

Thai rice noodle salad from Thailand. Times were inferred from the source steps.

34 minA bit of work🌶️

Source photograph of Bang bang prawn salad

Bang bang prawn salad

 

Bang bang prawn salad from Vietnam. Times are typical for this kind of dish.

40 minMedium🌶️

Source photograph of Nom Banh Chok – Cambodian Noodle Soup

Nom Banh Chok – Cambodian Noodle Soup

 

Nom Banh Chok – Cambodian Noodle Soup from Cambodia. Times were inferred from the source steps.

1 hr 1 minMedium🌶️

Source photograph of Khmer Banh Xeo – Cambodian Savory Pancake

Khmer Banh Xeo – Cambodian Savory Pancake

 

Khmer Banh Xeo – Cambodian Savory Pancake from Cambodia. Times were inferred from the source steps.

36 minMediumNo chilli

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