Comments on: Soybean side dish (kongjang, kongjorim)

By: cluvy

cluvy — Wed, 04 Jan 2012 09:32:36 +0000

I made half a recipe yesterday and I have none left today. These are so addictive. I think soaking for at least 12 hours or more is best so the soybeans are fully hydrated. Cooking not fully hydrated beans end up too crunchy for my preference. I did cook them longer as I like them a little soft. I shall be making more tonight!

By: DominiqueEchard

DominiqueEchard — Fri, 09 Dec 2011 21:53:33 +0000

Be careful not to make the same mistake as me – keep a close eye on the beans, not so much the cooking time. My instinct and nose told me that I needed to add some water to the pot since the beans weren’t quite done, but the sauce was about to burn. I caught it almost too late – was tending to my kimchijeon at the same time LOL So now this is a little sweet, little salty and a touch smoky! I’ll eat it all the same, it is great.

By: Maangchi

Maangchi — Mon, 21 Nov 2011 06:20:42 +0000

You can keep it for a month in the fridge.

By: crin

crin — Tue, 05 Jul 2011 01:09:13 +0000

i just wanted to know,
if i leave the beans soaking for over 8 hours will it still be okay?

By: shygongurl

shygongurl — Fri, 25 Mar 2011 08:02:02 +0000

Can I make a few more and leave it longer in the fridge? How long can I keep it in the fridge until it spoiled?

By: oksipak

oksipak — Fri, 04 Feb 2011 03:29:05 +0000

This is such a great snack and side dish. I love it. Thanks so much Maangchi for divulging the recipe. It’s fantastic! I made some tonight and it tastes like what I remember long ago.

By: mokpochica

mokpochica — Mon, 10 Jan 2011 03:01:43 +0000

I can’t believe it has taken me so long to find this recipe and make these. It has been one of my favorite side dishes since I first tried them back when I lived in Korea. My family loves these kong so much that I made a double batch today.

By: Maangchi

Maangchi — Fri, 01 Oct 2010 03:19:14 +0000

yes, cheonggukjang recipe will be coming later. Thanks! http://en.wikipedia.org/wiki/Cheonggukjang

By: bo

bo — Thu, 30 Sep 2010 18:03:31 +0000

Is there any Korean version of Natto?

By: Maangchi

Maangchi — Thu, 16 Sep 2010 18:52:02 +0000

I think your kongjorim is well made. Kongjorim should never be mushy. Good kongjorim is a little chewy and soft at the same time. So if you feel your kongjorim is too tough, soak it longer or boil it longer (12 minutes instead of 10 minutes?). Soaking time of beans depends on the types of beans and how hard dried they are