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콩나물 pages

  1. Soybean sprout soup (kongnamulguk)

    Posted by Sandy in Korean food photos on Jun 14th, 2011. Tagged: , , , , , , , , ,

  2. Non spicy soybean sprout soup (An-maeun kongnamulguk: 안매운 콩나물국)

    Kongnamul-guk is a typical Korean everyday soup. If you see someone who can make delicious kimchi and kongnamu-guk, you can say they’re good at Korean cooking! This version is from my 2009 kongnamulguk video where I post 2 versions: Spicy and non-spicy. I updated my spicy version video and the written recipe on Dec.3 2020. […]

    Posted by Maangchi in Recipes on Mar 16th, 2009in the recipe categories: , , , . Tagged: , , , , , , , ,

  3. soybean sprout soup

    Soybean sprout soup (Kongnamulguk)

    Today’s recipe is for kongnamulguk (soybean sprout soup), which is one of the most common, typical, and popular Korean soups, made with soybean sprouts in a delicious, savory broth. As you know, a Korean meal is composed of rice, soup or stew, and side dishes, so soup has a very important role in Korean cuisine. […]

    Posted by Maangchi in Recipes on Mar 16th, 2009in the recipe categories: , , , , . Tagged: , , , , , , , , , , , , , ,

  4. Soybean sprouts (Kongnamul)

    Sprouted yellow soybeans may be the most popular vegetable in Korea. They are sold in packages alongside the other fresh vegetables at Korean grocery stores, or you can grow your own at home. The sprouts always need to be cooked because they smell fishy when raw. When cooked, they become crisp, sweet and nutty. They […]

    Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: , , ,