Comments on: Soybean side dish (kongjang, kongjorim)

By: Maangchi

Maangchi — Wed, 06 Jan 2010 14:56:24 +0000

yes, you can use honey about 1/4 cup in the recipe.

By: Anonymous

Anonymous — Wed, 06 Jan 2010 04:02:06 +0000

HI Maangchi, Could i substitute the sugar with honey instead?

By: Maangchi

Maangchi — Tue, 10 Nov 2009 14:40:08 +0000

yes, doenjangjjigae is served with rice.

By: Maangchi

Maangchi — Tue, 10 Nov 2009 14:37:22 +0000

More squid side dish recipes will be posted in the future. There are so many types of banchan (side dish) made with either dried squid or fresh squid. If you want, please give me more description about the side dish.

By: Martha

Martha — Tue, 10 Nov 2009 05:49:14 +0000

An nyeong ha se yo Maangchi,

My husband and I just came back from a 2 weeks holiday in S. Korea. Our trip has been great. We ate different Korean food while we were there. Being exposed and introduced to your recipes before going there has been good. We have had the opportunity to meet up with 1 Korean family from Anyang in Gyeongju. They invited us to have dinner and breakfast with them. I asked about their various banchan and was told some of which have been preserved for 6 months or so. However, they are very tasty and moist but not watery. 1 in particular is squid strip banchan and fish banchan. Do you know how to make them?
Kam sa ham ni da.

By: sirdanilot

sirdanilot — Sat, 07 Nov 2009 15:06:52 +0000

Got a package of soy beans and will make this maybe tomorrow or monday… can’t wait!!

Is it a good combination with doenjang jjigae and rice? Or is eating two dishes with the same ingredient (tofu is after all made of soy beans) not usually done? If so I may just make it some other time or maybe make kimchi jjigae or something.

By: Maangchi

Maangchi — Mon, 26 Oct 2009 04:15:32 +0000

good news! Happy Korean cooking!

By: TA

TA — Sun, 25 Oct 2009 16:34:06 +0000

I just made these and they are wonderful. Thank you so much for sharing.

By: Theresa

Theresa — Tue, 08 Sep 2009 01:46:35 +0000

Hi Maangchi, your site is my “Go to” site whenever I want to cook Korean. Thanks for all the great recipes! I bought a bag of soybeans to make the soybean noodles & kongjang… but I read on another website about beans that it’s best to buy organic non-GMO (genetically modified) beans b/c soybeans are normally grown with a lot of pesticides & GMO soybeans contain much higher, and possibly dangerous, levels of phytoestrogens. So I plan on throwing out the bag that I bought & finding the organic non-GMO beans. Hope this tip is helpful!

By: Maangchi

Maangchi — Thu, 20 Aug 2009 16:52:23 +0000

Soak the black beans longer maybe overnight until they get softer before cooking. Soaking time of beans depends on the types of beans and how hard dried they are.