Black Soy Bean Nameul


This is an essential nameul banchan to know and to have for making bibimbap (that recipe will be coming soon). Like most nameul banchans, it is fairly simple to make. I whipped them up really quick this morning for breakfast for my friend Hafmoon and I.

Apparently I should be eating black bean soy bean sprouts instead of the regular kind, according to my Korean mother. 

"Buy the gumjuhng kong nameul. Less chemicals," she said.

I laughed about it but saw them at the store and loved how they still had black skins against the sprouts. Taste wise they are the same as regular soy bean sprouts. Either way, here is a basic recipe, um, with less chemicals.


  • 1 lbs package of soy bean sprouts 
  • 1 tablespoon minced garlic
  • 1.5 tablespoons of sesame oil
  • 2 teaspoons fine sea salt
  • Toasted sesame seeds (optional)
  • Finely sliced scallions (optional)

Wash sprouts well. I put them in a water bath and drain them in a large colander. I rinse them this way about three times.

Put sprouts in a large pot and add about two cups of water, enough to steam them without the water running out. Close pot with lid and steam the sprouts for 8 minutes or until the stems have become more translucent and the beans are tender. Do not over steam, they begin to yellow.

Drain cooked sprouts in a colander. Do not rinse!

Transfer to a mixing bowl and add sesame oil, garlic and salt. Mix by hand. Taste. Add more salt if you wish. Garnish with sesame seeds and scallions.

Store in air high container, up to 3 days in the fridge.