Translations:Korean cuisine/26/en
Legumes
Legumes have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju, South Gyeongsang Province indicates soybeans were cultivated as a food crop circa 1000–900 BCE. They are still made into dubu (tofu), while soybean sprouts are sauteed as a vegetable (kongnamul) and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is biji or kong-biji, which is used to thicken stews and porridges. Soybeans may also be one of the beans in kongbap, boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soybean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others.
Nokdu (Mung bean) is commonly used in Korean cuisine. Sukju namuls (Mung bean sprouts) are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, bindaetteok (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( cellophane noodles). The dangmyeons are the main ingredients for japchae (a salad-like dish) and sundae (a blood sausage), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as nokdumuk and hwangpomuk. The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as tangpyeongchae.