Comments on: Kongnamul Muchim (Soybean Sprout Side Dish)

By: Hyosun

Hyosun — Sat, 27 Apr 2024 03:49:19 +0000

You can make a Korean side dish with mung bean sprouts, and there’s a recipe for it: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

By: Sharon Edwards

Sharon Edwards — Mon, 22 Apr 2024 20:31:01 +0000

I accidentally bought mung bean sprouts instead of soybean sprouts. Can I use those in place of the soybeans?

By: Hyosun

Hyosun — Tue, 28 Nov 2023 02:26:45 +0000

In reply to Susan. Nice variation! Thank you so much!

By: Susan

Susan — Sun, 26 Nov 2023 22:23:06 +0000

Thank you for these recipes. I made a little bit of a ‘hybrid’ version 😊. I made the mild version but added 2 tsp of gochugaru. It was perfect! I also wanted to say I clicked on you thumbnail picture and you look so beautiful in your hanbok!

By: Courtney

Courtney — Thu, 03 Aug 2023 10:08:02 +0000

I LOVE the tip about saving the water after cooking to make a soup! <3 So nice to see how this post has evolved over the years!

By: Hyosun

Hyosun — Sat, 03 Sep 2022 12:00:35 +0000

In reply to Karishma. 3 to 4 days, but best eaten within a day or two.

By: Karishma

Karishma — Mon, 29 Aug 2022 00:53:32 +0000

How long can I keep this in the fridge after I make it?

I am excited to try this recipe!!! Thank you ☺️

By: Hyosun

Hyosun — Sun, 20 Mar 2022 23:38:01 +0000

In reply to Pahchie Vang. yes it will.

By: Hyosun

Hyosun — Sun, 20 Mar 2022 23:36:20 +0000

In reply to John M. Ha ha I'm not that picky. If they are very small, I may miss them sometimes because I don't inspect them that carefully. You're welcome! Thank YOU for using my recipes.

By: John M

John M — Sat, 19 Mar 2022 16:45:57 +0000

How picky are you about removing bad beans that you get from the market? I can tell it is important to remove the black ones, but what if they have some very small black spots starting on them; is it fine to keep them or should they be removed also? Thank you for the instructions and tips!