The flavours and usage of seasonal and fresh ingredients in Korean food are popular. An important part of every Korean meal ...

Kongnamul Muchim is a simple banchan made from soybean sprouts. Mix the cooled sprouts, the soy sauce, the sesame oil, the minced garlic, and a pinch of sesame seeds in a bowl for crunch and taste.

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They are kongnamul muchim, or seasoned soybean sprouts, stir-fried aged kimchi, stir-fried dried anchovies and biji jjigae, or ground soybean stew. The eatery has four main meal menus. The most ...

Soybean germplasm is highly diverse and natural variations exist for salt tolerance. Recent omics approaches such as transcriptomics, quantitate traits loci (QTL), and genome-wide association studies ...

A roadside eatery along National Highway No. 1 in Long An has gained fame for its steaming bowls of snakehead fish congee ...

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According to a University of Illinois crop sciences researcher, there has been a great deal of interest recently in the idea of using nitrogen fertilizer during the growing season to increase ...

May and November soybeans both climbed 9½ cents. May soybean meal was up $4.30, with May soybean oil 56 points higher. May Chicago wheat lost 11¼ cents, May Kansas City lost 1 cent and May ...

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