Kongnamul (soybean sprouts) are young shoots grown by germinating soybeans in water. They have thin, elongated stems topped with small yellow heads, and are known for their satisfying crunch and mild, neutral flavour. They look similar to the mung bean sprouts commonly found in Europe, but because Kongnamul are grown from soybeans, the stems are thicker and the flavour is noticeably nuttier. Sinchang Canned Kongnamul are cleaned soybean sprouts preserved in a can, ready to use in cooking without any additional preparation. In Korea, they are a staple ingredient used daily in soups, stir-fries, Bibimbap, and many other dishes.

Yes, Sinchang Canned Kongnamul is suitable for both vegans and vegetarians. It contains no ingredients of animal origin and is 100% plant-based. It also contains no gluten, making it appropriate for those following a gluten-free diet. Please note that Halal certification has not been confirmed for this product; if Halal certification is required, we recommend contacting the manufacturer directly before purchasing.

Yes, please take note. Sinchang Canned Kongnamul is made from soybeans, which are one of the 14 major allergens listed under EU Food Regulation (Regulation EU 1169/2011). Do not consume this product if you have a soybean allergy. Additionally, the actual product label may list further ingredients beyond soybean sprouts, such as water, salt, or citric acid. Always check the ingredient list on the product packaging before purchase.

Before opening, store in a cool, dry place away from direct sunlight at room temperature. Use within the Best Before date printed on the packaging. After opening, do not leave the remaining sprouts in the can. Transfer them to an airtight container (glass or plastic) and refrigerate immediately. We recommend consuming within 1–2 days of opening. To help maintain freshness, you can add a small amount of cold water to the container so the sprouts are submerged.

Sinchang Canned Kongnamul can be used in a wide variety of traditional Korean dishes. Here are the most popular ways to use it. First, Kongnamul Guk (soybean sprout soup): simmer Kongnamul and garlic in water, then season with Korean soup soy sauce for a light, clear Korean-style soup. Second, Kongnamul Muchim (seasoned sprout side dish): blanch the canned sprouts in boiling water, then toss with sesame oil, soy sauce, garlic, and Gochugaru (Korean chilli flakes) for a cold side dish. Third, Bibimbap topping: season the blanched sprouts simply and place them on top of Korean-style mixed rice (Bibimbap). Because this is a canned product, the sprouts are already partially cooked, which shortens preparation time and makes it easy to enjoy Korean cuisine anywhere in Europe.