Kongnamul
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| Kongnamul | ||||||
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 From left to right, Kongnamul and Cikeumchi namul. |
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Kongnamul properly refers to a seasoned banchan (side dish) made from soybean sprouts. However, the sprouts themselves are also called kongnamul 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).
[edit] See also
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