SFMart Season Soybean for Sprouting 2lbs 콩나물 콩 Bean & Lentil- SFMart
SFMart Season Soybean for Sprouting 2lbs 콩나물 콩 Bean & Lentil- SFMart
SFMart Season Soybean for Sprouting 2lbs 콩나물 콩 Bean & Lentil- SFMart

Season Soybean for Sprouting 2lbs 콩나물 콩

$15.99 $17.99

Season Soybean for Sprouting is selected specifically for growing kongnamul at home, plump, uniform beans with a high germination rate for crisp, tender sprouts in under a week.

Serving Size: 45 g (dry beans)

  • Calories: 200
  • Total Fat: 9 g
  • Carbohydrates: 14 g
  • Dietary Fiber: 4 g
  • Protein: 16 g
  • Sodium: 0 mg
  • Sugars: 3 g

Nutrition values are representative and may vary. Refer to the product packaging for the most accurate nutritional information.

Contains soybeans. Manufactured in a facility that also processes wheat, peanuts, sesame, and perilla seeds.
Store in a cool, dry place away from direct sunlight and moisture. Keep tightly sealed after opening. Once opened, refrigerate to maintain freshness and preserve germination rate. Avoid humidity, which can cause beans to sprout prematurely or spoil in the bag.
Soaking:

Rinse the beans thoroughly and discard any that are cracked or discolored. Soak in cool water for 8–12 hours, using at least three times as much water as beans.

Sprouting:

Drain and transfer to a sprouting container with drainage holes. Keep in a dark place at room temperature and rinse with cool water 3–4 times daily. Sprouts are ready in 4–6 days, once they reach 5–8 cm.

Kongnamul Muchim:

Blanch sprouts for 3–5 minutes, drain, and season with sesame oil, garlic, salt, and scallion for the classic Korean side dish.

Kongnamul Guk:

Simmer fresh sprouts in anchovy or vegetable broth for a light, clear soup.

In Bibimbap and Stews:

Add blanched sprouts to bibimbap, jjigae, or braised dishes for crunch and body.
Season Soybean for Sprouting 2lbs 콩나물 콩
$15.99$17.99

Why Choose Season Soybean for Sprouting?

Not every soybean sprouts well. Season Soybean for Sprouting is selected specifically for the purpose, beans are graded for size consistency and germination performance, so you get an even, reliable yield rather than a patchy tray with a high proportion of duds.

Home-grown kongnamul has a crispness and freshness that store-bought sprouts lose within a day or two of packing. Growing your own also means full control over the process, with no packaging waste and a far lower cost per serving.

This 2lb bag produces a substantial quantity of sprouts across multiple batches, making it practical for households that cook Korean food regularly.

Selected for Sprouting

Graded for size consistency and germination rate, so trays come up evenly rather than patchy. Ready to harvest in 4–6 days.

Traditional Korean Kongnamul

The foundation of kongnamul muchim, kongnamul guk, and bibimbap. Crisp, tender sprouts with the clean flavor that only comes from growing them fresh.

Frequently Asked Questions

Typically 4–6 days from the end of soaking, depending on room temperature. Warmer conditions speed things up; cooler rooms slow them down.
No. A large jar with a mesh lid or a colander set over a bowl works well. The essentials are drainage, darkness, and rinsing several times a day.
Darkness produces the pale yellow-white stem characteristic of kongnamul. Exposure to light turns the sprouts green and can make them taste bitter.
Soybean sprouts should be cooked before eating, unlike mung bean sprouts. Blanching for 3–5 minutes is standard and improves both flavor and texture.
Dry soybeans expand considerably during sprouting, roughly one cup of dry beans produces enough sprouts for several servings.
Yes, they are ordinary edible soybeans and can be cooked, though the pack is intended for sprouting.
Seal tightly and refrigerate. Germination rate declines slowly over time, so use within a year for best results.

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