Editing Korean cuisine (section)

===Legumes===
[[File:Korean noodles-Kongguksu-01.jpg|thumb|alt=A wheat noodles with a cold white broth in a stainless bowl|''[[Kongguksu]]'', a cold noodle dish with a broth made from ground soy beans]]
[[Legume]]s have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in [[archaeological site]]s in Korea.<ref>Crawford, (2006), p. 81.</ref><ref>Crawford and Lee, (2003).</ref> The excavation at Okbang site, [[Jinju]], [[South Gyeongsang Province]] indicates [[soybean]]s were cultivated as a food crop ''circa'' 1000–900 BCE.<ref>Crawford and Lee, (2003), p.90</ref> 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 ''[[soy pulp|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 ''[[Korean soy sauce|ganjang]]'', chili pepper paste or ''[[gochujang]]'' and others.<ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=258316&v=42|script-title=ko:장 醬|trans-title=Jang|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054456/http://100.nate.com/dicsearch/pentry.html?s=K&i=258316&v=42|archive-date=2011-06-11}}</ref><ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=255559&v=44|script-title=ko:콩|trans-title=Kong|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054521/http://100.nate.com/dicsearch/pentry.html?s=K&i=255559&v=44|archive-date=2011-06-11}}</ref>
[[File:Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg|thumb|alt=A salad consisting of slices of half transparent jelly-like food and vegetables|''[[Tangpyeongchae]]'', a dish made with ''[[nokdumuk]]'' (a mung bean starch jelly) and vegetables]]
[[Mung bean|Nokdu]] (Mung bean) is commonly used in Korean cuisine. ''[[sukju namul|Sukju]] namuls (Mung bean sprouts)'' are often served as a side dish, [[Blanching (cooking)|blanched]] and [[Sautéing|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.<ref>{{cite web |url=http://www.encyber.com/search_w/ctdetail.php?masterno=39242&contentno=39242 |script-title=ko:녹두죽 綠豆粥 |trans-title=Nokdujuk |publisher=[[Doosan Encyclopedia]] |language=ko }}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> 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 (Korean food)|sundae]]'' (a [[blood sausage]]), and are a subsidiary ingredient for soups and stews.<ref>{{cite web |url=http://www.encyber.com/search_w/ctdetail.php?masterno=43607&contentno=43607 |script-title=ko:당면 唐麵 |trans-title=Dangmyeon |publisher=[[Doosan Encyclopedia]] |language=ko }}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> 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]]''.<ref>{{cite web|url=http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550|script-title=ko:녹두묵|trans-title=Nokdumuk|publisher=[[Doosan Encyclopedia]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20080927210542/http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550|archive-date=2008-09-27}}</ref>

Cultivation of [[azuki bean]]s dates back to ancient times according to an excavation from Odong-ri, [[Hoeryong]], [[North Hamgyong Province]], which is assumed to be that of [[Mumun period]] (approximately 1500–300 BCE). Azuki beans are generally eaten as ''[[patbap]]'', which is a bowl of rice mixed with the beans, or as a filling and covering for ''[[tteok]]'' (rice cake) and breads. A porridge made with azuki beans, called ''[[patjuk]]'', is commonly eaten during the winter season. On [[Dongzhi Festival|Dongjinal]], a Korean traditional holiday which falls on December 22, Korean people eat ''donji patjuk'', which contains ''saealsim'' ({{Korean|hangul=새알심|labels=no}}), a ball made from glutinous rice flour. In old Korean tradition, ''patjuk'' is believed to have the power to drive evil spirits away.<ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=255560&v=44|script-title=ko:팥|trans-title=Pat|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054656/http://100.nate.com/dicsearch/pentry.html?s=K&i=255560&v=44|archive-date=2011-06-11}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=B&i=200918&v=44 |script-title=ko:팥 (Phaseolus angularis) |publisher=[[Nate (web portal)|Nate]] / [[Encyclopædia Britannica]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110611054732/http://100.nate.com/dicsearch/pentry.html?s=B&i=200918&v=44 |archive-date=2011-06-11 }}</ref>