soybean

The soybean (or soya bean) is a species of legume native to most of East Asia. In South Korea, people have used and cooked with this ingredient going back at least 4,000 years. Learn how this ingredient is used in Korean cooking here.

Kongnamul muchim is a common side dish people serve in their households. Crispy and crunchy, it is the perfect light and refreshing side dish for every Korean meal. In Korean households, people typically make two types of kongnamul muchim. On one hand, they make a spicy version using gochugaru (red pepper flakes). On the other hand, they make a mild version without the hot Korean pepper flakes. 

Miso paste is a traditional Japanese condiment made from fermented soybeans and koji. In Japan, miso paste is used in sauces and spreads. Also, it is used when pickling vegetables, braising fish and meat, and making soups and stews. Here, we list some of our favorite gluten-free miso paste brands.

In our “Emily Recommends” series, we introduce cooking techniques, tricks, writers, bloggers, YouTubers, ingredients, and more every Thursday! Recently, we began to introduce Korean food and culture further through this…