Soybean side dish

Kongjorim 콩조림

Kongjang is made with soybeans and Koreans eat it as a side dish for any meal. It’s a little sweet and sticky, like honey, and addictive to eat. You’re going to love it!




  1. Rinse 1 cup of soy beans and drain it and place in a skillet
  2. Add 2 cups of water in the skillet and soak the beans for 8 hours
  3. Boil the beans on the stove over medium high heat for 10 minutes
    *Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes
  4. Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and  ⅓ cup of sugar and boil it over medium heat for 30 minutes (cover the lid)
  5. Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny.
    *Tip: Beans will be submerged with shiny and sticky seasoning sauce
  6. Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
  7. Transfer it into a container and keep it in the refrigerator


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  1. CarissaH United States My profile page joined 7/16
    Posted July 13th, 2016 at 4:55 pm | # |

    How long does this keep in the refrigerator?

  2. cisbrane Austin, TX My profile page joined 9/12
    Posted June 25th, 2016 at 2:06 pm | # |

    Hi! I made this today but something seemed wrong… the result was salty and not too sweet or sticky… I’m not sure what I did wrong. When boiling on high heat, it never seemed to get sticky… i used the written instructions… I’ll try it again, thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2016 at 6:16 am | # |

      If it’s not sweet and not sticky enough for you, add more sugar or rice syrup. “When boiling on high heat, it never seemed to get sticky” Did you leave the lid off?

  3. Lynnjamin New York My profile page I'm a fan! joined 11/14
    Posted March 31st, 2016 at 12:55 pm | # |

    Maangchi, thank you so much for this delicious recipe. I made it for a picnic yesterday. I loved how everyone just kept saying “Pass the kong please”. Do you know how happy it made me to share this dish with friends?

  4. Janet-Ridgefield My profile page joined 7/15
    Posted August 23rd, 2015 at 4:24 pm | # |

    I made kongjang and it tastes really good but I was wondering if the beans should have been softer. I cooked them according to the recipe, which was also the instructions on the bag, but they’re really pretty firm. Any feedback on this? I’m used to cooked beans being soft.

    • Maangchi New York City My profile page joined 8/08
      Posted August 24th, 2015 at 2:42 pm | # |

      The hardness of the beans depends on the kind of bean, size, and dryness. So I suggest you soak the beans longer, maybe a few more hours.

  5. manatee74 Ithaca, NY My profile page joined 7/12
    Posted June 6th, 2015 at 10:01 pm | # |

    Hi Maangchi, I love your website! I’ve been you fan for a long time. Congratulations on publication of the new book! I saw it on NPR website. I bought your previous ones on kindle, but I will this time order a hard copy :)

    btw I came here today wondering how Korean people cook beans. Is there another delicious vegetarian bean dish that are not sweetened? Most Western bean dishes I know involves cooking them with olive oil and tomatoes (or bean burger) and I’m looking for variety!


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