Roasted soybean powder is usually used to coat rice cake like in my injeolmi rice cake and gyeongdan recipes.
It had a subtle, dry, slightly nutty flavor.
Rosted soybean powder (볶은 콩가루) on the left and raw soybean powder (날 콩가루) on the right. Don’t get them mixed up!
Posted Monday, March 10th, 2008 at 11:30 pm
Tagged: 볶은 콩가루, 콩가루, korean food, korean ingredients, Korean rice cake coating powder
Do you think I can make roasted soybean powder by roasting soybean flour?
That’s a good idea but I’m not sure it’s going to work, Krynauw!
I got some soy bean flour and it tastes kind of strange… on the package it says “fermented” soy bean flour… is it different from the toasted one? thank you! =D
oh no, that’s mejugaru. You are so cute~ : ) http://www.maangchi.com/ingredient/fermented-soybean-powder
I made some of the delicious rice cake, but im curious if there are otherways to use roasted soybean powder? I love the nutty taste of it, and really want to use it more
andy, you can add it to soup, stew, or any side dishes you make if you want to enjoy nutty taste.
Maangchi, the readers might also look for “kinako” which is the Japanese name for an identical product, in the absence of the Korean version. (Even at my local H Mart, Shirakiku kinako is the only one available in this area)
Hi Maangchi. Can you post a pic of ‘날 콩가루’ please? Did i spell it correctly? Cause the guy at the Korean supermarket didnt understand plain soybean powder. Almost all supermaket that i went that day said they dont have it. Atleast if i wrote down the word they would know what i want. Lol.
Yes, you spelled it right. 날콩가루 is raw soy bean powder. Yes, I will update the photo soon. In the picture of this page, it says, “볶은 콩가루”, pronounced as bokkeun konggaru. Bokkeun :볶은 means “roasted”.
I added a photo of raw soybean powder to this page today.
I think i just bought the wrong powder yesterday. I bought the bokkeun konggaru instead of the nal konggaru. I cant find it here. Goshh. I went to like, 5 korean marts searching for nal konggaru. Maangchi, how about the smell and the smell and the taste of the roasted vs raw soybean powder? I just want to clarify. Thanks Maangchi :-)
Maangchi , is soy bean flour the same with the roasted bean powder ?? i want to try to make the rice cake balls and bought the soy bean flour .. can i use it still ?
yes, indeed indeed! : )
we have to roast it first though right? since most soybean flour in store are raw otherwise stated? 날 콩가루 shouldn’t be used on 인절미 right?? Thank you ^^
hi! I wanted to make injeolmi but I can’t find roasted soybean powder anywhere! Is it okay if I make injeolmi without roasted soybean powder? are there any alternitives? thanks.
You can replace it with roasted black sesame seeds. Check this out. http://www.maangchi.com/photo/injeolmi-coated-in-black-sesame-powder
Thanks that looks great!
hi, I’m 1/2 korean (mom’s side) and I have an odd question. My mom used to buy this powder that she would turn into a drink. I remember it being white and having to drink it warm. She said it was made from pistachio’s, but i was really young, so I may be remembering wrong. I remember not really liking it, but knew it was suppossed to be good for you. Can you help me? Do you know what this is??
Maybe something like misukaru(미수가루)? http://en.wikipedia.org/wiki/Misu
I bought some raw soybean powder today at a supermarket…but I don’t really know what to do with it. I’m trying to eat a healthy and high protein diet so I thought I could just add this powder to my meals and soups. Would this work ok or would it be disgusting?
I have also bought some lentils or barley (i’m not sure exactly what it is) but I think you’re supposed to add it to rice as it’s cooking…does this sound right? Sorry I’m very unknowledgeable about these things.
yes, why not? If you want to use lentils to make multi-grain rice, soak them overnight.
Using raw soybean powder is a great idea!
raw soybean powder could be used in soup or some vegetable side dishes. Have you checked my pork bone soup recipe? : http://www.maangchi.com/recipe/gamjatang
More soup recipes are coming!
That’s great, thanks for your help and advice :)
Guimi says this is not a very good site because i counld not find what i was look for and my child was trying to fing stuff on hear and she and he cannot find it so do something with it or i will say to there school not to use that website…please send back an explantion of school and no work for your people…?
Signed Guimi Morris
Who is guimi! You? I don’t know what you exactly mean! Are you having difficulty finding some recipes?
If you like to find certain recipes, check the “Recipes by category” on my recipe section.
i think this comment is quite offensive.please choose words carefully for nobody is forced to use any site in any manner.
I bought kong garu at Megmart today, but it ended up being the unroasted kind. Yuck! It tastes awful. The package says “nal kong garu. ”
How do I make sure it’s the roasted kind next time?
Or should I try roasting the powder myself?
oh, no! You must’ve felt frustrated! “nal” in Korean means “raw”. You will have to buy “bokkeun konggaru”(볶은 콩가루)”bokkeun” means roasted in korean. I would return it to the store and bring right one instead of roasting it at home. Why don’t you print out the photo of konggaru on my ingredient section and show them to find it for you?
Hi maangchi, i’m korean too so i know alot of the ingredients that you use. i wanted to try making your gyun dan ( the rice cake) and i’d like to know what the korean name for this ingredient is (the roasted soy bean powder) thank you! you’re a wonderful cook!
It’s called bokkeun kong garu (볶은 콩가루)
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