Korean kitchen pages

  1. Soybeans for sprouting (Kongnamulkong)

    Soybeans for sprouting will grow into delicious kongnamul if handled correctly. Be sure you buy the right beans – they are smaller than usual soybeans, which don’t sprout very well. soybeans for sprouting (L) and usual soybeans (R)

  2. Soybean sprouts (Kongnamul)

    Soybean sprouts (kongnamul) are  one of the most commonly used ingredients in Korean cuisine. I think almost every Korean family makes cooked and seasoned soybean sprouts (kongnamulmuchim), and soybean sprout soup (kongnamulguk) at least once a week. It’s that popular. You can sprout your own kongnamul at home, and they are tastier and nuttier than the ones you buy […]