(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) (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!
