 The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop "circa" 1000–900 BCE.They are made into tofu ("dubu"), 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".