I always purchase at least four large packs of Kongnamul, Korean soybean sprouts, whenever I make a trip to the Korean grocery store which is more than 40-minute drive away (on highway). When you buy them, look for the organic ones or those with relatively thinner and shorter white stems.
1. Immediately after coming home from the grocery store, I wash every pack of soybean sprouts several times. Otherwise, I always get trapped in the endless cycle of procrastination until the soybean sprouts go bad.
2. I soak them in cold water at least for an hour to remove any water soluble impurities and drain through a strainer.
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| Soaking |
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| Draining |
3. I split the entire batch into four and put three in three separate one-gallon zipper bags to keep one in the fridge to use within a week and store the other two in the freezer for later use. Once frozen, soybean sprouts taste the best when used in soups without thawing.
4. Now I make Kongnamulbap (콩나물밥, “rice with soybean sprouts”) with the rest of the soybean sprouts. (Clickfor the recipe.)
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| Kongnamulbap or Kongnamul Bap |
5. Later that week, I make Kongnamul muchim (콩나물 무침, “seasoned soybean sprouts”: Clickfor the recipe.) and Kongnamulguk (콩나물국, “soybean sprout soup”) or Kongnamul Doenjangguk (콩나물 된장국, “soybean paste soup soybean sprouts”) or Kongnamul Jjim (콩나물찜, "braised soybean sprouts"), using soybean sprouts refrigerated in a one-gallon zipper bag.
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| Kongnamul Muchim |
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| Kongnamulguk |
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