![]() Literally Miscellany of Seongho, a Joseon document, stated that soybean sprouts were used by poor to make juk i.e. In Farm Management, Joseon farming & living book, cooking methods of Soybean sprout dishes were listed. During foundation of Goryeo, Bae Hyeon-gyeong, a Taebong offered Soybean sprouts to starving soldiers. In early 13 th century medical book, Emergency Folk Medicine Remedies, records of kongnamul cultivation was found which was published in Goryeo. It possess delicate and distinctive flavor and provides various required nutrients.Īssumed, Soybean sprouts are consumed since the Three Kingdoms of Korea. Soybean sprouts are used for consumption of human for more than 5000 years. These sprouts have high content of nutrients and are easy to produce. For producing soybean sprout, high germination percentage, thick hypocotyls, small seed size, rapid water production are essential factors. Soybean sprouts are used in various recipes such as soy sauce, in soup, mixing with rice or as a fresh salad.Īn intake of soybean sprouts has increased the demand of soybean varieties which produce high quality sprouts. Sprouts are common vegetable for centuries. Remaining 40% comprises of vitamins, carbohydrates, minerals, phytochemicals and other minor elements. Soybean seeds possess average of 20% oil and 40% protein on dry weight basis. Soybeans are crucial part of typical Korean diet due to its oil, protein and other components. These sprouts are consumed and cultivated extensively in Korea. ![]() It could be cultivated by placing or watering sprouted soybeans in shade till roots grow long. Soybean sprout is a culinary vegetable cultivated by sprouting soybeans. ![]() Due to its low germination rate, soy sprouts are considered to be done when 50% of them are sprouted. Being a versatile and inexpensive legume, Soybeans are used in various recipes. ![]()
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