| Kongnamul | |
 Kongnamul |
|
| Korean name | |
|---|---|
| Hangul | 콩나물 |
| Revised Romanization | kongnamul |
| McCune-Reischauer | k'ongnamul |
Kongnamul, an example of Korean cuisine, refers to a seasoned banchan (side dish) made from soybean sprouts as well as being a term for the sprouts themselves in the Korean language. It is one of the most common banchan, as well as a basic ingredient of bibimbap.
After roots and the bean skin are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, soy sauce, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chile powder.
Soybean sprouts are also the main ingredient in kongnamulbap (sprouts over rice), kongnamulguk (sprout soup), and, of course, kongnamulgukbap (rice in sprout soup).
Gallery
 Kongnamul and other namul |
 Kongnamulguk |
 Kongnamulguk including red chili pepper powder |
 Haemul jeongol (seafood hotpot) including kongnamul |
See also
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