(upbeat music)
- Hi, everybody!
Today, we are going to start new project.
Very, very easy, but you will be so excited!
(plastic bag rustles)
You know these?
I grew these at home.
So this is mung bean sprouts.
I have more in the refrigerator, a lot.
A few years ago, I made a video
how to grow soy bean sprouts using kongnamul kong.
But today is mung beans.
This is green mung bean.
I made a huge amount, mung bean sprouts.
Last night I made really delicious mung bean sprout
side dish, really tasty.
Look at this one, really with all the beautiful roots.
You can eat it like this.
(chomping)
When I lived in Korea, I never, never ate
raw mung bean sprouts because nobody's eating that way.
But ever since I came to America, Canada, North America,
I saw that people are just using it like a salad.
I just did some experiment.
Turn out so good!
So see, these mung beans, you can use this.
I will show you.
Let's go together.
I have a lot in the refrigerator, but just for you guys,
let's start together.
So if you are interested in being a mung bean sprout farmer
(giggles) for the time being, you guys should prepare
this kind of, this is a plastic planter.
This is 11 inch diameter.
Eight and half inch height.
So you can buy this thing.
First we gotta wash these beans and soak in the water,
cold water, maybe 24 hours.
One cup. (bag and mung beans rustle)
Half a cup.
One and a half cup. (rapid tapping)
(mung beans rustle) (water swishes)
And then cold water. (water swishes)
I'm going to put it here.
I never move this guy here,
so my mung bean project today starts.
You guys go to the hardware store and buy planter.
And then tomorrow, let's do next step. (giggles)
Exactly 24 hours later,
I'm at the camera right now.
So I didn't touch this guy.
Yesterday you saw this, exactly.
a little less green mung bean,
The water look a little greenish.
I'm going to strain this. (mung beans thuds)
Yesterday one and a half cup with dried mung bean,
but it looks really more than three cups now because soaked.
(water swishes)
(mung beans rustle)
Did you prepare this kind of planter?
And then here.
This one, you know what it is?
Onion pouch.
That's onion pouch.
I use this
because we are going to put it in the bottom.
And then paper towel. (onion pouch rustles)
Put it on it.
And then put these mung beans here.
(taps gently)
This is large basin.
It's a large one.
It can be bigger than this.
Plastic bowl, this is, then I put it here.
And then like this. (laughs)
See we can water all the time.
Even though water goes through this.
On the bottom part, this mung bean should not sit
in the water, so that's why we need this kind of stuff.
If beans meet the light, sunlights,
sprouts' color turn green,
so I don't want to make really green color.
I wanna block the light.
So using this black cloth.
Okay just a little water.
Like this.
Give really evenly with the water.
(water trickles)
This is black cloth, like this.
And then put here.
So I'm going to keep it here again (laughs)
until my mung bean is well sprouting,
so you are going to water this every three hours.
Can you do that?
Every three hours, you just water like this
and drain well
and put it back here and then cover with black cloth.
Some people ask me, "What about while you're sleeping?"
Of course, you can get some good sleep.
Middle of the night,
you go to bathroom and then, "Oh my bean sprouts!"
And then you can water, right.
And then you go to bathroom or after this. (giggles)
When I was young, all my memories, my grandmother,
she grew soy bean sprouts instead of mung bean sprouts.
We slept in the same room.
Sometimes I woke up with a kind of water-flowing sound.
And then my grandmother was like dark,
and she's scooping some water and then pour some water
on top and again, you know.
She kept doing, what she did was that.
I used just the stainless bowl like this.
She used a huge, she made a huge amount of soy bean sprouts
in the large basin.
In the room on the corner, I use a small bowl,
she used wooden platform.
And over there, and then she used earthenware pot.
We call this shiru when we make rice cake,
and we steam this because on the bottom part
is some holes there.
All the time she was watering.
Just that's my memory when I was young.
If they lack water, it's going to grow really thinly,
but what we need is plump, like something kind of crispy,
bean sprouts, that's what we need.
This is fifth day.
The size is two, three inches.
So we need to grow longer.
Tap, tap, tap slightly, so that it's going to grow plump.
(water trickles)
And put this back.
And cover.
Hi, everybody!
Today's my harvest day.
Let's harvest my mung bean sprouts!
Oh, you see, it's rising!
Oh my!
Open it!
♫ La, la, la la ♫
I made this just with only dried mung bean,
one and a half cup.
Look at this huge amount!
It took six days.
So let's harvest!
(water swishes)
(water trickles)
This one, when you grow, at the beginning like first day,
second, third day, water drain out very fast.
But from fourth and fifth day, it drains slower.
Look at that!
Oh my!
Wow!
So well grown, I love that!
Okay.
(mung bean sprouts rustle)
So fun!
Oh my, look at this!
This kind of bean sprouts, when I go to farmers market,
so expensive.
At home, you can grow like this.
Mung bean sprouts, you can cook so many ways.
You can steam.
You can add it to soup, and you can also stir-fry.
Look at that, oh my! (chuckles)
Wow, look at this, bottom is like this.
(mung bean sprouts rustle)
Oh my god!
I love that!
This is like bouquet of my bean sprouts!
This is most beautiful for me!
Look at that, oh!
So here on the bottom, you see it?
Onion net, this is helping.
The water comes out easily. (mung bean sprouts snap)
This is paper towel.
Look at that!
So through this paper towel, all these roots are coming.
You know how much they'll try to survive.
Okay. (laughs) (mung bean sprouts scratch)
You can take off one by one, but too much work.
So you can cut this way, (mung bean sprouts crunch)
only bottom part.
(mung bean sprouts crunch)
So today, we finished our fun project, mung bean sprouts.
It makes me so happy because sprouting something,
and you started little amount, and then now it's growing.
It's like you make money. (laughs)
You know what I'm saying.
Hmm. (chomping)
Sweet, crispy, and I'm sure that it has
a lot of vitamins here.
I'm going to make a video with these, mung bean sprouts side dish,
so keep in the refrigerator up to one week.
It'll be okay.
During the one week, you can make all stir-fry,
make soup, and all kind of stuff with mung bean sprouts
Now you join my project and then start growing.
Go out and then shop some mung beans,
dried mung beans.
At home, just start.
And six days after, you will have this kind of stuff.
Enjoy these mung bean sprouts.
See you next time!
Bye!