Kongnamul
| Soybean sprout | |||||||||
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| Korean name | |||||||||
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| Hangul | 콩나물 | ||||||||
| Literal meaning | bean namul | ||||||||
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| Chinese name | |||||||||
| Traditional Chinese | 黃豆芽 | ||||||||
| Simplified Chinese | 黄豆芽 | ||||||||
| Literal meaning | yellow bean sprout | ||||||||
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| Japanese name | |||||||||
| Kanji | 豆萌やし | ||||||||
| Kana | まめもやし | ||||||||
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| Indonesian name | |||||||||
| Indonesian | kecambah kacang kedelai | ||||||||
| Malay name | |||||||||
| Malay | tauge kasar | ||||||||
| Vietnamese name | |||||||||
| Vietnamese | giá đậu nành | ||||||||
| Transcriptions | |
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| Revised Romanization | kongnamul |
| McCune–Reischauer | k'hongnamul |
| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | huángdòuyá |
| Wade–Giles | huang2tou4ya2 |
| Transcriptions | |
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| Revised Hepburn | mamemoyashi |
Soybean sprout, also known as kongnamul, is a culinary vegetable grown by sprouting yellow and round soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Korea.
It is assumed that soybean sprouts has been eaten since the Three Kingdoms of Korea. Records of kongnamul cultivation are found in a Goryeo medical book, Hyangyak gugeupbang. In 935, during the founding of Goryeo, a Taebong general Bae Hyeongyeong(배현경) fed starving soldiers on the sprouts of soybean.
Cooking methods of kongnamul are listed in Sallim gyeongje, a Joseon farming and living book. Another Joseon document Seongho saseol states that the poor used kongnamul to make juk(rice porridge). According to Cheongjanggwan Jeonseo, an essay collection from Joseon era, kongnamul was one of the main food consumed during famine.
In Korea, the word kongnamul refers to both the soybean sprouts themselves and the namul(vegetable side dishes) made from soybean sprouts. Kongnamul is one of the most common and basic ingredient in Korean cuisine. It is used in bibimbap and varieties of jjim dishes, such as agujjim(angler jjim).
Dishes
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