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Kongnamul
''Kongnamul'', an example of Korean cuisine, refers to a seasoned ''banchan'' (side dish) made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language. It is one of the most common ''banchan'', as well as a basic ingredient of ''bibimbap''.〔 (Kongnamul ) at Doosan Encyclopedia〕
==History==
The exact origins of ''kongnamul'' is unknown, but it is assumed that it has been eaten since the Three Kingdoms of Korea period or early Goryeo era. Records of ''kongnamul'' can be found in the document from the Goryeo era, ''Hyangyak Gugeupbang'' (hangul: 향약구급방, hanja: 鄕藥救急方) where cultivation of the sprouts are mentioned; when Taejo of Goryeo was founding the country, the soldiers were saved from starving by growing bean sprouts in nearby streams.〔 (Kongnamul muchim ) at Doosan Encyclopedia〕〔 (Kongnamul ) at Encyclopedia of Korean Culture〕
In the Joseon era document ''Sallim gyeongje'' (hangul: 산림경제, hanja: 山林經濟), cooking methods are mentioned,〔 and in another Joseon era document ''Seonghosaseol'' (hangul: 성호사설, hanja: 星湖僿說) it is said that the poor used ''kongnamul'' to make ''juk''. ''Kongnamul'' is again mentioned in ''Cheongjanggwanjeonseo'' (hangul: 청장관전서, hanja: 靑莊館全書) as the main food consumed during famine.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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