콩나물

their use in soup or as a savory dish. In Korean cuisine, soybean sprouts (콩나물 kongnamul) are used in a variety of dishes, and soybeans are the base ingredient

and basic ingredients in Korean cuisine. In Korean, the word kongnamul (콩나물) refers to both the soybean sprouts themselves and the namul (seasoned vegetable

scallions, carrots and eggs made with scallions or garlic chives Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean

(방아, Korean mint) bangpung (방풍, coastal hogfennel) bean sprouts kongnamul (콩나물, soybean sprout) sukjunamul (숙주나물, mung bean sprout) bireum (비름, edible amaranth)

Name Korean name Description Kongnamul 콩나물 Cold boiled bean sprouts with sesame oil. Sigeumchi namul 시금치나물 Lightly parboiled spinach dressed with sesame