Soybean Sprouting Seeds - Korean style (Kongnamul)
- Overview
- Growing instructions
- Seed standards
Taste: High-quality soybean seeds for growing thick, juicy bean sprouts at home. Produces robust sprouts with a full-bodied texture and rich, nutty flavour, commonly used in Asian-style cooking.
Suitable for sprouting cycles of 5–6 days, producing long, firm shoots ideal for stir-fries, soups, and traditional dishes.
Nutrition: Excellent source of complete plant protein and healthy fats, along with B vitamins, vitamin C, calcium, iron, and magnesium. Naturally contains isoflavones, a key plant compound found in soy. Sprouting enhances enzyme activity and improves digestibility.
Source: Our black pearl mung beans are hand-sourced from the artisan basin of the Darling Downs, Central and Northern Queensland.
Growing time: Ready in 5–6 days for thick, fully developed sprouts.
Our seed bags are made from a natural woven blend of cotton and muslin. For longer shelf life please store your seeds in an airtight container.
Seed prep
- Place ½ cup of soybeans into a bowl and cover with plenty of cool water. This soaking step is essential, as it allows the beans to fully hydrate and ensures strong, even germination.
- Leave the beans to soak for 4-6 hours.
Drain the soaking water and transfer the beans to a colander. - Position the colander over a bowl or sink so excess water can drain away freely.
- Cover the colander completely with a clean, damp tea towel.
Growing & watering
- Rinse your soybean sprouts a minimum of 2 times a day. 3-4 times per day is ideal, especially in warmer weather.
- Rinse thoroughly by running cool fresh water through the tea towel, allowing the water to flow over the sprouts without removing the cover.
- Allow the sprouts to drain completely before returning the colander to its resting position.
- Keep the tea towel damp and in place between rinses to encourage long, crisp shoots.
- Repeat the rinsing and draining process 2–4 times daily until your soybean sprouts are ready for harvest, usually after 4–6 days.
Harvesting
Once your soybean sprouts have developed long, firm white shoots with distinctive yellow bean heads, they're ready for harvesting and feasting.
Harvest at the length you prefer—soybean sprouts can be enjoyed short and crunchy or longer and more developed depending on your taste.
Give the sprouts a final rinse, drain well, and remove any loose bean shells.
Pro Tip: To grow traditional Korean-style soybean sprouts, keep them covered throughout the growing process. If exposed to light, the shoots may begin to turn green as photosynthesis naturally occurs. This is normal and does not affect their quality or flavour.
Store your soybean sprouts in a clean container in the refrigerator. For best texture and freshness, enjoy within 3-5 days.
- Non-GMO
- Non detected chemical residue *NATA laboratory tested
- Microbiologically tested. (Free of pathogens, e-coli, salmonella and listeria)
- No chemical seed coating
- Open pollinated
- Non-hybrid
- Germination +95%
- Seed Purity +98%
Our seed satisfaction promise
If you carefully watched our How to Sprout Seeds video and followed our growing instructions but your seeds did not sprout, you can return them for a full refund. This does not apply if you skipped a step – reread the instructions!
Please note: Seeds are not available for delivery to WA or TAS due to quarantine restrictions. Ceramic spoon is for decoration only and is not included.
Try it with these recipes
Alfalfa and black pearl mung beans with rocket and pear salad
Miso soup with home grown sprouts
Homegrown chickpeas & mung beans burgers
