{{short description|Culinary vegetable}} {{Infobox Chinese | title = Soybean sprout | pic = Kongnamul (soybean sprout) 2.jpg | t = 黃豆芽，黃芽白，大荳芽菜 | s = 黄豆芽 | l = yellow bean sprout | p = huángdòuyá | w = huang<sup>2</sup>tou<sup>4</sup>ya<sup>2</sup> | hangul = 콩나물 | rr = kongnamul | mr = k'ongnamul | lk = bean ''namul'' | kanji = 豆萌やし | kana = まめもやし | revhep = mamemoyashi | ind = kecambah kacang kedelai | msa = tauge kasar | vie = giá đậu nành | c = | j = | mi = | ci = | altname = }} '''Soybean sprout''' is a culinary vegetable grown by sprouting 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 Asian countries.

== History == [[File:Leiden University Library - Seikei Zusetsu vol. 18, page 009 - 豆芽 - Glycine max (L.) Merr., 1804.jpg|thumb|Soybean sprouts, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)]]

The earliest surviving textual references to soybean sprouts are found in Chinese sources. The ''Shennong bencao jing'' (compiled no later than the Han period) mentions ''dadou huangjuan'' (大豆黃卷), a term later medical commentators glossed as “soybean sprouts”.<ref>{{cite book |script-title=zh:神農本草經 |title=Shennong bencao jing |quote=大豆黃卷，味甘平無毒。主濕痹筋攣膝痛。}}</ref><ref>{{cite book |script-title=zh:黃帝內經太素 |title=Huangdi neijing taisu |quote=大豆黃卷，大豆芽也。}}</ref> Chinese agricultural literature also records methods for producing bean sprouts; the ''Nongzheng quanshu'' states of sprout cultivation that “soybean sprouts are done the same way” (大豆芽同此).<ref>{{cite book |script-title=zh:農政全書 |title=Nongzheng quanshu |quote=豆芽菜：揀菉豆……其芽自長。大豆芽同此。}}</ref>

In Korea, soybean sprouts are documented by the early 13th century. The ''Hyangyak gugeupbang'' records them under the name ''daedu-hwang'' (大豆黃), and later Korean works describe their cultivation and culinary use.<ref>{{cite encyclopedia |script-title=ko:콩나물 |encyclopedia=Encyclopedia of Korean Culture |quote=문헌에는 고려 고종 때의 『향약구급방(鄕藥救急方)』에 대두황(大豆黃)이라는 이름으로 등장한다.}}</ref>

Soybean sprouts later became an important ingredient in several East Asian cuisines.

== Culinary use == {{Cookbook|Bean Sprout}}

=== Korea === Soybean sprouts are one of the most common and basic ingredients in Korean cuisine. In Korean, the word ''kongnamul'' ({{lang|ko|콩나물}}) refers to both the soybean sprouts themselves and the ''namul'' (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'' (ancestral rite). Another common side dish is ''kongnamul-muchim'', made by seasoning boiled soybean sprouts. Soybean sprouts are also used in bibimbap and varieties of ''jjim'' dishes, such as ''agwi-jjim'' (braised angler). Sometimes, ''kongnamul-bap'' (rice cooked with soybean sprouts) eaten with herbed soy sauce 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.

<gallery> 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 </gallery>

=== Nepal === In Nepalese cuisine, ''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 * Mung bean sprout

== References == {{reflist}}

{{Commons}} {{Korean food and drink}} {{Soy|state=collapsed}}

Category:Chinese cuisine Category:Japanese cuisine Category:Korean cuisine Category:Korean vegetables Category:Namul Category:Soy-based foods Category:Sprouting