Soybean Sprout Soup - 콩나물국
Introduction The Jeonju-produced Kongnamul is known as the best in Korea because the Jeonju soil is ideal for growing Kongnamul. The breed of beans for Jeonju Kongnamul is called the "mice eyes" bean, and its soft texture is an ideal food for relieving hangovers. Historic records site that Koreans long ago ate Kongnamul to relieve famines in the Goryo and Chosun dynasties. Detailed recipes for Kongnamul are seen in 1910, and tradition records that it first originated in Jeonju. The traditional Jeonju Kongnamul gukbap is made by boiling rice and kongnamul in a Tukbaeki (unglazed earthen pot) with lots of seasonings. Instead of boiling, though, the hot soup can be added instead to the bowl of rice, which is Nambusijang-style gukbap. These two different types of gukbap are popular with drinkers of alcohol in Jeonju. These gukbaps are low in cost, relieve hangovers and take the edge of hunger for families, working class people and friends. Recipe Spicy Version Ingredient ...