Maangchi recipes pages

  1. 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 […]