Kongnamul (soybean sprouts) is a staple Korean vegetable that is used in many Korean dishes. It’s cheap and available all year around. Kongnamul guk is one of the most frequently eaten soups in ...

This Kim-family gukbap, a Korean American iteration of my mother’s hometown classic, leads with beef and radish, bolstered by a hearty handful of soybean sprouts, which lend both protein and aroma.

Kongnamul-guk (콩나물국), soybean sprout soup: This can be served two ways, with Korean chili flakes for a spicy kick or without. It is commonly believed to help cure hangovers in adults.

Made with fresh soybean sprouts, this soup is flavourful and light, with a hint of nutty undertones. Garlic, salt, and occasionally gochugaru (Korean red pepper flakes) are used to season the soup.

The identity of the Jeonju 'fundamental' soybean sprout soup, which particularly captured the hearts of Jun Hyun-moo and Kwak Tube among the creations of 'Jun Hyun-moo Plan' that have never failed ...