Kongnamul
Kongnamul is the Korean term for mung bean sprouts, which are the germinated shoots of the mung bean (Vigna radiata). Widely used in Korean cuisine, kongnamul is valued for its crisp texture, delicate flavor, and nutritional benefits. The sprouts are typically harvested when the first true leaves emerge, about 2 to 4 days after germination.
In Korea, kongnamul is a staple ingredient in various dishes such as kongnamul guk (mung bean sprout
Nutritionally, kongnamul is a good source of plant-based protein, vitamins (notably vitamin C and vitamin K),
The cultivation of mung bean sprouts is relatively simple, requiring mung beans, water, and suitable temperature
Kongnamul is appreciated not only for its culinary versatility but also for its role in traditional Korean