Soybean sprouts are one of the most common ingredients in Korean cuisine. Commonly prepared in various methods such as konganamul, it is made by stir-frying soybean sprouts with sesame oil or kongnamul muchim is made by seasoning boiled soybean sprouts.
Personally, I love kongnamul-bap, rice cooked with soybean sprouts and other vegetables in the earth ware, topped with egg before serve.
Soybean sprouts has proven in helping prevent and treat iron deficiency anemia. In fact, all other bean sprouts such as mung bean sprouts and kidney bean sprouts have health benefits.
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