HOME

TheInfoList



OR:

Soybean sprout is a culinary vegetable grown by
sprouting Sprouting is the natural process by which seeds or spores germination, germinate and put out Shoot (botany), shoots, and already established plants produce new leaves or buds, or other Plant development#Adventitious structures, structures expe ...
soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...
s. 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 Asian countries.


History

It is assumed that soybean sprouts have been eaten since the
Three Kingdoms of Korea The Three Kingdoms of Korea or Samhan (Goguryeo, Baekje and Silla) competed for hegemony over the Korea, Korean Peninsula during the ancient period of History of Korea, Korean history. During the Three Kingdoms period (), many states and statele ...
. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in
Goryeo Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...
. The book states that in 935, during the foundation of
Goryeo Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...
, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in '' Farm Management'', a
Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
farming and living book. Another
Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the
Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
era, soybean sprout was one of the main foods consumed during times of famine.


Culinary use


Korea

Soybean sprouts are one of the most common and basic ingredients in
Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
. In Korean, the word ''kongnamul'' () refers to both the soybean sprouts themselves and the ''
namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...
'' (seasoned vegetable dish) made from soybean sprouts. The ''namul'' dish, made by stir-frying soybean sprouts with sesame oil and simmering it, is a common dish for ''
jesa ''Jesa'' (, ) is a ceremony commonly practiced in Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in ...
'' (ancestral rite). Another common side dish is ''kongnamul- muchim'', made by seasoning boiled soybean sprouts. Soybean sprouts are also used in
bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
and varieties of ''
jjim ''Jjim'' (; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' ( ...
'' dishes, such as '' agwi-jjim'' (braised angler). Sometimes, ''kongnamul-
bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...
'' (rice cooked with soybean sprouts) eaten with herbed
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
constitutes a rustic meal. Clear soup made with soybean sprouts is called ''kongnamul- guk'', which can also be served cold in summer. ''Kongnamul- gukbap'' or ''kongnamul- haejangguk'' (soybean sprout hangover soup) is usually served in a '' ttukbaegi'' (earthenware pot) with the rice in the bottom and the soup poured over the top. In contemporary South Korea, a spicy pork bulgogi dish made with a large number of soybean sprouts, called '' kongnamul-bulgogi'' (or ''kongbul'', is popular among young people. File:Kongnamul bulgogi (marinated pork with soybean sprout).jpg, '' Kongnamul-bulgogi'' before cooking, topped with soybean sprouts File:Kongnamul muchim (soybean sprouts).jpg, Red ''kongnamul- muchim'' (seasoned soybean sprouts) File:Korean.cuisine-Kongnamul-01.jpg, White ''kongnamul-muchim'' (seasoned soybean sprouts) File:Bajirak-kongnamul-guk.jpg, '' Bajirak-kongnamul- guk'' (clam and soybean sprout soup) File:Kongnamulnaengguk (cold soybean sprout soup).jpg, ''Kongnamul- naengguk (cold soybean sprout soup) File:Kongnamulgukbap (haejangguk) (soybean sprout hangover soup).jpg, ''Kongnamul- gukbap'' (soybean sprout hangover soup with rice) File:Korean.food-Agu.jjim-01.jpg, '' Agwi-jjim'' made with soybean sprouts


Nepal

In
Nepalese cuisine Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and Geography of Nepal#Climate, climate relating to cultural diversity and Geography of Nepal, geography of Nepal and neighboring regions of Sikkim and Gorkha ...
, '' kwati'', a soup of nine types of sprouted beans, is specially prepared in the festival of '' Janai Purnima'' which normally falls in August. ''Kwati'' is prepared by frying and mixing onion, garlic, ginger, potatoes, spices and bean sprouts, including soybean sprouts. Much variation exists from house to house. The ''kwati'' is normally eaten with rice. Sometimes meat (especially fried goat meat) is added to spice up the ''kwati''.


See also

*
Bean sprout Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...
*
Mung bean sprout Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East ...


References

{{Soy, state=collapsed Chinese cuisine Japanese cuisine Korean cuisine Korean vegetables Namul Soy-based foods Sprouting