Bean sprouts hold a special place in Korean cuisine and culture. Chef Jun Ho-je reminisces about growing up with bean sprouts, which were a staple ingredient in many Korean dishes. From a young age, he was accustomed to running errands to buy fresh bean sprouts for his family. Unlike today, where bean sprouts are mass-produced, back then, they were often grown in local stores. Bean sprouts were popular as a lunchbox side dish and were especially known for their refreshing soup, often made to help recover from a night of drinking. The city of Jeonju (known for its culinary heritage) is famous for its bean sprout soup and diverse ways of cooking with them. Bean sprouts are praised for their versatility and affordability, especially amidst fluctuating vegetable prices due to climate change. Their ability to be grown year-round makes them a stable and important ingredient in Korean food culture. Chef Jun wishes to see the revival of bean sprouts as a '21st-century emergency vegetable' for their nutritional and practical value.
