Review
Development and utilization of  
buckwheat sprouts in Korea
Min Ook PARK1,2, Hi Jin KIM2, IK Young CHOI1, Cheol Ho PARK*,2
1 Department of Agro-Industry, Kangwon National University, Chuncheon, 24341, Korea,  
knoonim67@gmail.com, choii@kangwon.ac.kr
2 Korea Buckwheat Research Institute, Chuncheon, 24261, Korea, albertina-jin@hanmail.net, chpark@kangwon.ac.kr
* Corresponding author: chpark@kangwon.ac.kr
DOI https://doi.org/10.3986/fag0025
Received: March 17, 2022; accepted March 25, 2022.
Keywords: Common buckwheat, buckwheat sprouts, sprout dishes 
ABSTRACT
History and dishes of buckwheat sprouts in Korea were reviewed from both industrial factory production and 
non-industrial home cultivation. Industrialization of buckwheat sprouts was generally unsatisfactory because of limited 
demand in the market. Home-growing of buckwheat sprouts is recommended for individual health promotion. Research 
on buckwheat sprouts is being multifariously conducted such as component analysis, biological activity, application for 
food processing, creative culinary etc. Exploring and wide-spreading the protective effects of buckwheat sprouts on 
chronic disease are needed for the progress of buckwheat industry as well as the expansion of commercialized buck-
wheat sprout products.  
Fagopyrum 39 (1): 19-26 (2022)
19
HISTORY OF DEVELOPING BUCKWHEAT 
SPROUTS IN KOREA
Buckwheat sprouts were developed by Sun Lim Kim 
(Kim et al., 2004) in Crop Experiment Station, Rural De-
velopment Administration (RDA), Korea in 2004 and reg-
istered Korea patent (No. 0217884). He grew buckwheat 
sprouts in a germination bed under the dark for 8 days at 
25 °C (Fig. 1a). However, he did not use any implement to 
remove husks from the germinated sprouts. After buck-
wheat husks were artificially removed, the sprouts were 
investigated for texture, fatty acid, free amino acid, phe-
nolic compound, and soluble vitamins. RDA transferred 
the technology of sprouting from buckwheat seeds to a 
farmer, Mr. Dong Hyeok Kim who had produced good 
quality soybean sprouts. Farmer Mr. Kim invented an 
implement of removing husks from the sprouts after sev-
eral trials and failure. He succeeded to remove husks by 
putting a double layer-steel net (Fig. 1b) on germination 
bed in 2006. Buckwheat seeds soaked into water were put 
on germination bed and a steel net was put at height of 
2 cm from the seed lines. The germinated sprouts grew 
more and husks were removed from the sprouts when 
they pass through steel net. Farmer Mr. Kim registered 
Korea patent and tried mass-production of buckwheat 
sprouts in a factory (Fig. 1c).
Dehulled groats of buckwheat were also used to grow 
buckwheat sprouts in several countries including Korea. 
The double layer-steel net was not needed when we used 
the dehulled groat of which embryos were not damaged 
to germinate. There are a number of instances to produce 
the dehulled groats-produced buckwheat sprouts from 
Google. The buckwheat sprouts from dehulled groats are 
possible to produce using diverse containers at home. Re-
cently, we showed growing buckwheat sprouts in a kettle 
through a Youtube channel, Park Cheol Ho’s Buckwheat 
Fig. 1. Buckwheat sprouts (a:white, b: red), a double layer- steel net for buckwheat sprout production (c), and a mass-production of buckwheat 
sprouts in a factory (d)
Park et al. (2022): Development and utilization of buckwheat sprouts in Korea
20
TV. Kettle has a number of advantages to grow buck-
wheat sprouts; dark condition inside kettle, easiness to 
supply fresh water and drain wastewater, washing and 
decontamination with fresh water once a day, and easi-
ness to handle. 
The procedures of growing buckwheat sprouts in 
a kettle as follows:
• Soaked dehulled buckwheat groats in water for 6 
hours 
• Put the soaked groats into a kettle and close lid 
• Draining water inside kettle 
• Keep the kettle at 25 °C – Watering and washing 
three times shaking kettle one a day 
• Draining again water inside kettle 
• Repeating same work every day until harvesting.
DISHES OF BUCKWHEAT SPROUTS IN KOREA
Buckwheat sprouts are cooked in the forms of raw or 
seasoned vegetables in Korea. The fresh and raw sprouts 
of buckwheat are mostly for buckwheat noodles (called 
Makguksu in Korean) as a topping material on noodles. 
The raw sprouts are plain-tasted and good matched 
with earthy- tasting buckwheat noodles. Especially, 
noodles made with one hundred percent of buckwheat 
flour without adding wheat flour improves nutriceutical 
quality of noodles by mixing buckwheat sprouts which 
contained higher rutin and flavonoids. Buckwheat jelly 
mixed with sprouts is also popular as a low-calorie diet 
food for anti-obesity among the people. Dishes of buck-
wheat sprouts were not still industrially expanded across 
the nation even though they were usually used at buck-
wheat noodles restaurants in several cities, restaurants 
at rest area on a few routes of highway in Korea. At one 
time, buckwheat sprouts were introduced as an airplane 
food mixed with rice but not prolonged so long because 
of less industrialized producer. Home-grown buckwheat 
sprouts are used rarely and in small quantities. Buck-
wheat sprouts are mostly cooked on the spot. Process-
ing food products using buckwheat sprouts is only juice 
hot water-extracted and powder dry-milled. They are not 
much traded in the market. It would be attributed to the 
insufficient publicity on the health benefits of buckwheat 
sprouts. Exploring and wide-spreading the protective ef-
fect of buckwheat sprouts on chronic disease are needed 
Fig. 2. Growing buckwheat sprouts in a kettle (from soaking of dehulled groats to sprouting, clockwise).
Fagopyrum 39 (1): 19-26 (2022)
21
Fig. 3. Dishes of buckwheat sprouts in Korea. Clockwise, buckwheat noodles with red sprouts; buckwheat noodles with white sprouts; 
seasoned buckwheat sprouts with sesame seeds, pine seeds, and mushroom (manna lichen); fried egg roll with sprouts; sprouts double boiled 
juice, buckwheat pancake with sprouts and seasoned radish shreds inside; Korean Kimchi (seasoned and fermented Chinese cabbage) with 
sprouts; and buckwheat flour jelly with sprouts, and seaweed fragments. Noodles are made by filling a steel cylinder with buckwheat dough 
and pressing them immediately into a pot, and boiling in hot water for a few minutes.
Park et al. (2022): Development and utilization of buckwheat sprouts in Korea
22
for the progress of buckwheat industry as well as the ex-
pansion of commercialized buckwheat sprout products.  
RESEARCH OF BUCKWHEAT SPROUTS IN 
KOREA
A number of researches have been done on buck-
wheat sprouts. From comparison study of chemical com-
position between buckwheat sprouts and buckwheat 
seeds, fatty acids, mineral, and vitamin increased in 
buckwheat sprouts (Kim et al., 2005). Four anthocyanins 
such as cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, 
cyanidin 3-O-galactoside, and cyanidin 3-O-galactopyra-
nosyl-rhamnoside were isolated from the sprouts of 
common buckwheat (Kim et al., 2007). Antioxidant and 
antigenotoxic effect was determined for the extracts of 
common buckwheat (Kim et al., 2007). Antimutagenic 
and cytotoxic effects of ethanol extract of buckwheat 
sprouts (Cui et al., 2008). Nitrite scavenging ability at 
pH 1.2 in buckwheat sprout was 54.2 and that of roasted 
buckwheat sprouts was 11.7% higher than compared to 
raw buckwheat sprouts, indicating a potent increase of 
antioxidant ability according to cooking methods (Kim 
et al., 2021). The evolution of flavonoid content and 
DPPH free radical scavenging activity in sprouts of Tar-
tary buckwheat was investigated with 1 to 10 day-old 
sprouts (Kim et al, 2007). Tartary buckwheat sprouts 
cultivated for 7-9 days exhibited higher biological ac-
tivity including antioxidant activity (Kim et al., 2020). 
Phenolic and flavonoid compositions of common and 
Tartary buckwheat sprouts were determined and recom-
mended for their high antioxidative activity, as well as 
being an excellent dietary source phenolic and flavonoid 
compounds, particularly Tartary buckwheat sprouts, be-
ing rich in rutin (Lee et al., 2006; Kim et al., 2008; Nam 
et al., 2015). 
The developed HPLC method was validated to separate 
and monitor flavonoids in common buckwheat sprouts 
(Jang et al, 2019). Different quality of light affected to 
the production of phenolic compound and antioxidant 
activity in common and Tartary buckwheat sprouts (Lee 
et al., 2014; Jeon et al., 2015), major flavonoid and anti-
oxidant activity in common buckwheat sprouts (Nam et 
al., 2018), contents of rutin, free amino acid and vitamin 
C in common and Tartary buckwheat sprouts (Kim et al., 
2006). Phenyalanine and LED lights enhanced phenol-
ic compound production in Tartary buckwheat sprouts 
(Seo et al., 2015). 14,000 lux of LED light was deter-
mined to be optimal for manufacturing Tartary buck-
wheat sprouts by confirming higher rutin content and 
antioxidant activity (Shin et al, 2018). 
Elicitation with sucrose and calcium chloride in buck-
wheat sprouts markedly enhanced the accumulation of 
bioactive compounds such as polyphenols, flavonoids, 
Gamma-aminobutyric acid, vitamin C and E, and antiox-
idant activity, without negatively affecting sprout growth 
(Sim et al., 2020). After treatment for 72 hours, Jamoni 
acid (150uM), chitosan(0.1%), and salicylic acid accumu-
lated higher levels of phenolic compounds in common 
buckwheat sprouts (Park et. al., 2019). The exogeneous 
methyl jasmonate increased phytochemical production 
and antioxidant activity in buckwheat sprouts cultivated 
under dark conditions (Kim et al., 2011). Treatment of 
metyl jasmonate increased total polyphenols and flavo-
noids by about 1.6 fold and isoorientin, orientin, rutin, 
and vitexin were elevated by about 18% in buckwheat 
sprouts. Methyl jasmonate-treated buckwheat sprouts 
exhibited greater improvements in glucose and insulin 
tolerance than ovarectomized control and buckwheat 
sprouts (Yang et al., 2016). Common buckwheat sprout 
treated with methyl jasmonate improved anti-adipogen-
ic activity associated with the oxidative stress system in 
3T3-L1 adipocytes (Lee et al., 2013). Treatment of 1%, 
2% or 3% sucrose increased the amount of vitamins, 
four C-glycosylflavones in common buckwheat sprouts 
and rutin, tocopherols, and beta-carotene in sprouts in-
creased in a dose-dependent manner as well as increase 
in antioxidant capacity of buckwheat sprouts (Jeong H. 
et al, 2018). Far infrared irradiation altered total polyphe-
nol, total flavonoid, antioxidant property and quercetin 
production in Tartary buckwheat sprout powder (Ghime-
ray et al., 2014).
Although the growth rate of sprouts decreased with 
less 50 mM NaCl, treatment of an appropriate concen-
tration of NaCl (salinity stress) improves the nutritional 
quality of sprouts, including the level of phenolic com-
pounds, carotenoids, and antioxidant activity (Lim et al., 
2012). Common buckwheat sprouts treated with 10% 
deep sea water at 30 °C showed higher hypocotyl length 
and fresh weight of sprout than the control and treat-
ment of 5% deep sea water (Briatia et al, 2011). 
Fermented extracts from Tartary buckwheat sprouts 
contained higher phenol components and biological ef-
fects (Chang et al., 2010). Inoculation with a soil microbi-
al, Herbaspirillum spp. at concentration of 10 to 20%(v/v), 
Fagopyrum 39 (1): 19-26 (2022)
23
soaking time of 4 to 8 hours and temperature of 20 °C 
promote growth rates of Tartary buckwheat sprouts (Bri-
atia X. et al., 2016). 
Rutin or ethanolic extract from Tartary buckwheat 
sprouts decreased significantly serum glucose-level in 
animal model of type 2 diabetes (Lee et.al., 2016). Tar-
tary buckwheat sprouts inhibits non-alcohoic fatty acid 
liver disease (NAFLD) transcription-modulating activity 
of lipogenesis-related genes through modification of his-
tone acetylation (Hwang, et al, 2017). Hepatoprotective 
activity against tert-butyl hydroperoxide(t-BHP)-induced 
oxidative stress in HepG2 cells was the highest in red 
buckwheat sprouts (Yu et al., 2020).
Buckwheat sprouts were used for food processing to 
improve quality and functionality of food. Buckwheat 
sprouts were added to improve functionality of fer-
mented liquor Yakju in Korean (Lee & Kim, 2011) and 
to determine the effect of single or mixture culture of 
Lactobacillus bulgaricus and Streptococcus thermophilus on 
fermentation characteristics of buckwheat sprout added 
Yoghurt (Kang & Kim, 2010). Heat-stable emulsion was 
made from buckwheat sprout extracts (Cha 2014). Quali-
ty of soymilk was improved by adding buckwheat sprouts 
(Jeong and Kim, 2015). Noodles mixed with 2 to 4% of 
buckwheat sprout powder increased yellowness and red-
ness and also improve significantly texture such as hard-
ness, chewiness and gumminess (Kim et al., 2005).
The storage quality of fresh buckwheat sprouts was 
improved by dipping buckwheat sprouts in chlorine wa-
ter (100ppm), rinsed twice with clean water, pre-cooled 
with iced water, de-watered, and packed in plastic trays 
after the investigation of microbiological flora on buck-
wheat sprouts (Lee et al., 2009; Lee et al., 2011). Quality 
in storage of buckwheat sprouts was improved by treat-
ing with combination of organic acid solutions such as 
0.1% ascorbic acid, 0.5% citric acid, and 0.05% acetic 
acid (Chang et al., 2010). The combined sanitizer mix-
ture such as 100mg/l aqueous chlorine dioxide (ClO2) 
and 0.3% fumaric acid, and 2KJm-2 UV-C irradiation and 
modified atmosphere packaging improved the microbial 
safety and quality of buckwheat sprouts (Chun & Song, 
2013).
CONCLUSION
In Korea, many interesting dishes are developed, 
which include buckwheat sprouts. These foods could be 
prepared, and further developed as well in other coun-
tries.
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IZVLEČEK
Razvoj in uporaba ajdovih kalic v Koreji
V delu je prikazan razvoj uporabe ajdovih kalic v Koreji, tako z vidika industrijske priprave kot tudi pridobivanja 
kalic v domačem okolju. Možnosti industrijske pridelave so omejene glede na majhno povpraševanje po takih izdelkih 
na tržišču. Pridobivanje ajdovih kalic v gospodinjstvih je priporočeno z vidika ohranjanja zdravja. Opravili so več vrst 
raziskav ajdovih kalic, na primer analize sestavin, biotsko aktivnost, uporabe pri predelavi živil, kreativni kulinariki 
itd. Raziskave in širjenje znanja o preventivnih vplivih ajdovih kalic glede kroničnih bolezni so potrebne za napredek v 
industrijski uporabi ajde, kot za širjenje sortimenta in ponudbe izdelkov iz ajdovih kalic.
Park et al. (2022): Development and utilization of buckwheat sprouts in Korea
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