Recipes

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!

Ingredients:

Directions:

  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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85 Comments:

  1. dianeinhye MD My profile page joined 10/14
    Posted October 2nd, 2014 at 1:51 pm | # |

    Hello Maangchi! I used this recipe before and the black beans turned out wonderful!!! My family loved it. I would really like to rate this recipe but don’t know how to leave a rating.

    Thank you

  2. OklahomaKimChiLover Oklahoma, USA My profile page joined 2/14
    Posted February 5th, 2014 at 11:25 pm | # |

    Maangchi,

    I love love LOVE your site, and I got one of your cookbooks for Christmas, so I’m trying to introduce all my family and friends to delicious Korean cuisine. I tried making this soybean side dish for the first time tonight. I couldn’t find dry soybeans, so I used a package of frozen, shelled edamame instead, which saved a lot of time. I also substituted sesame oil for the vegetable oil because I love the flavor so much. The only problem was that it turned out very salty, almost too salty to eat. The next time I make it, should I use less soy sauce and add water to make up the difference?

  3. UniChoi Miami My profile page joined 2/14
    Posted February 1st, 2014 at 3:31 pm | # |

    Hello,
    I have been using your website for a very long time. However, this is the first time I’ve had a problem. I bought my soybeans from the local Whole Foods market because there isn’t a local Korean super market where I live. As I started rinsing the soybeans in running cold water, my soybeans began peeling. What does this mean? Please help.

  4. Sali My profile page joined 6/12
    Posted June 19th, 2012 at 12:48 pm | # |

    Oh! I made this today without even knowing it was an actual recipe. :D
    I just had some cooked soybeans left over and thought “these would be really tasty in a thick sauce”. I didn’t use garlic and possibly used less sugar than here. I also used a little potato starch to thicken it because I was impatient and hungry, haha. Otherwise it’s the exact same thing. Amazing. I had it with rice and steamed vegetables. Delicious~

  5. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:32 am | # |

    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!

  6. DominiqueEchard North Carolina My profile page joined 5/09
    Posted December 9th, 2011 at 4:53 pm | # |

    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.

  7. crin Toronto My profile page joined 7/11
    Posted July 4th, 2011 at 9:09 pm | # |

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

  8. shygongurl Hannahle888@gmail.com My profile page joined 3/11
    Posted March 25th, 2011 at 4:02 am | # |

    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?

  9. oksipak California My profile page joined 1/11
    Posted February 3rd, 2011 at 10:29 pm | # |

    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.

  10. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 9th, 2011 at 10:01 pm | # |

    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.

  11. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted September 30th, 2010 at 2:03 pm | # |

    Is there any Korean version of Natto?

  12. euvatan My profile page joined 9/10
    Posted September 15th, 2010 at 5:59 am | # |

    hi maangchi, tried this recipe, i did soaked the beans for 8hrs,and cooked it per recipe instruction, however i find it a little hard still, but the sauce is already reduced too the consistency same as video,but i like it still, though a little tough, should i instead soak it overnight? should the bean texture be like of those canned beans? which is mushy like boiled potatoes or should it have a little bite still?

    • Maangchi New York City My profile page joined 8/08
      Posted September 16th, 2010 at 2:52 pm | # |

      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

  13. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted July 5th, 2010 at 4:25 am | # |

    Hi Maangchi, I’m making my third batch of these already :) you really have to watch the boiling down process like a hawk or the sugar solution will burn (that was my first batch). From eating the second batch, my husband will like it (ok, me!) better if I throw out the soaking water and add fresh water. Doing so gets rid of oligosaccarides, which cause gas…
    I too like them made from black beans, it’s a pity that the soaking water is full of the beautiful colour but it’s better this way.
    By the way, i’ve been eating delicious Korean food every day and I’m losing my baby weight! Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2010 at 10:11 am | # |

      oh, you eventually made it!
      “I’m losing my baby weight!” awesome news!
      “it’s a pity that the soaking water is full of the beautiful colour but it’s better this way.”

      Use the beautiful purplish water when you make your rice! Add some soaked black beans to the rice. We call it kongbap. Kong is beans and bap is steamed rice.

      • BxlSprout Brussels, Belgium My profile page joined 5/10
        Posted July 25th, 2010 at 5:10 pm | # |

        Oh, thanks for the tip on kongbap :) Now I understand why a lot of rice I ate in Korea had a tint to it.
        Last time I used it to water my basil seeds and they grew like wild overnight!
        It’s now the fifth consecutive week of slowly losing baby weight by eating lots of healthy Korean food and taking a gentle evening stroll with my daughter in the baby sling. Thanks Maangchi! You empowered me.

  14. slice79 My profile page joined 11/08
    Posted June 30th, 2010 at 5:25 pm | # |

    Hi Maangchi.. I have tried this recipe two times and both times the kong comes out extremely dry in the center. Because it was dry the first time I made this I soaked the beans and extra day (more than 24 hours) and it still comes up pretty dry in the center.. not chewy at all. What am I doing wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted July 1st, 2010 at 4:32 pm | # |

      OMG, are they real soy beans? : )

      Soaking time of beans depends on the types of beans and how hard dried they are.

      Check the step 3, and boil until your soy beans get tender (in the recipe, it says you boil 10 minutes before adding soy sauce…). If water evaporates, add more water and cook longer.

      step 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

      • slice79 My profile page joined 11/08
        Posted July 3rd, 2010 at 9:01 pm | # |

        The first time I tried it, I used soy beans. The second time I used black beans.. both times they were unedible! hahah. Thanks for the suggestion! I will try boiling it longer. I WILL try it again. :) I love your recipes! :)

  15. shaoen01 My profile page joined 6/10
    Posted June 20th, 2010 at 9:48 am | # |

    Hi Maangchi!,

    I tried cooking this dish, but seem to have encountered some problem. The output wasn’t very sticky and even after boiling for 30 minutes, it still seems a bit watery. Was the finishing product suppose to be sticky at the end of it? Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 8:54 am | # |

      No problem! Keep stirring with a wooden spoon until the juice evaporates and the beans look shiny with the lid open.

  16. Lyn147 Malaysia My profile page joined 1/10
    Posted April 1st, 2010 at 7:12 am | # |

    Hi Maangchi,
    I tried out the kongjang recipe last Sunday. At first it was a disaster because it came out too salty and the texture of the beans was kind of rubbery hard, so the next day I added water to it and boiled for another hour or so. The texture improved and was much softer but it was still too salty. I packed and refrigerated them anyway with the intention of adding pork and water to them to make a soysauce pork dish (recycling). To my surprise, 3 days later when I took them out to recook, the saltiness had reduced alot and they tasted great. So I am eating them in their original state and as intended by you. I think the waiting period was crucial to allow the beans to absorb the seasoning and reduce the saltiness. Thanks so much for a great way of getting protein into our diet.

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 8:59 am | # |

      good! This is a side dish that you can eat with bland rice so it’s a little salty. If you like to eat it as your snack, use less soy sauce than the recipe.

  17. Anonymous
    Posted January 5th, 2010 at 11:02 pm | # |

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

  18. Martha
    Posted November 10th, 2009 at 12:49 am | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 9:37 am | # |

      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.

  19. sirdanilot
    Posted November 7th, 2009 at 10:06 am | # |

    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.

  20. TA
    Posted October 25th, 2009 at 12:34 pm | # |

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

  21. Theresa
    Posted September 7th, 2009 at 8:46 pm | # |

    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!

  22. Alice
    Posted August 20th, 2009 at 10:43 am | # |

    Hi Maangchi. Thanks for all your recipes. I have a question. I made this kongjorim with black beans but the beans were very dry. What did I do wrong? I doubled the recipe to make a lot and soaked for 9 hours. I followed the recipe but boiled a little longer because there was so much water. Did I boil it too long? Did I not soak it long enough?

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2009 at 11:52 am | # |

      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.

  23. happymom
    Posted August 18th, 2009 at 9:41 pm | # |

    hi maangchi, i just have to say, this is my mom favorite snack! I finally made this dish right! the 1st time i burned it! but the 2nd time I finally succeeded. I am going to make this for my mom when i go back to NY! she will be amazed! thanks so much

    • Maangchi New York City My profile page joined 8/08
      Posted August 19th, 2009 at 9:42 am | # |

      oh, your mom is living in NY! She will give you lots of compliments if you bring her favorite kongjorim. : )

  24. Amber
    Posted July 22nd, 2009 at 12:33 pm | # |

    Hello Maangchi!

    I can’t wait to try this recipe! It looks so tasty, but do you think it is a healthy dish? I am trying to watch my weight! Any other healthy dishes you recommend?

    • Maangchi New York City My profile page joined 8/08
      Posted July 22nd, 2009 at 3:56 pm | # |

      haha, if this innocent looking soybean side dish is not healthy food, what else could be? : )
      Use less sugar if you are worried about gaining weight.

      • Amber
        Posted July 22nd, 2009 at 8:36 pm | # |

        Thank you for the advice. I am so excited to start cooking!

  25. Zoe
    Posted July 15th, 2009 at 7:42 pm | # |

    Hi again,

    I forgot to tell you on my previous comment that I had soaked the soybean overnight (more than 8 hours). Thanks for the tips about removing the skin.

  26. Anonymous
    Posted July 15th, 2009 at 1:19 pm | # |

    Hi

    Thank you for the great recipe. This is my first going to your web site and you have almost every recipe that I have been searching for. The soybean sidedish is the first one that I am trying to cook. I have one question. After I boiled the soybean during the first 5 minutes in high heat, the skin of the soybean came off. From your video I didn’t see that happen to your soybean. Please advise. Thanks again for the outstanding web site. Zoe

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2009 at 3:05 pm | # |

      hello, Zoe,
      Thank you for your nice comment!

      How many hours did you soak the soybeans?

      Next time you make this side dish again, soak them less hours than you did.

      Usually soaked soybean skins are not separated unless you scrub them. I’m showing how to remove skins of soybeans in my kongguksu video. http://www.maangchi.com/recipe/kongguksu

      • Zoe
        Posted July 15th, 2009 at 7:39 pm | # |

        Hi Maangchi,

        Wow, thanks for the speedy reply! I wished I had seen your reply before I started picking the skin with chopsticks. lol. I am actually trying two of your recipes today. The other one is Sikhye (barley malt drink). I am now in the process of waiting for the fermented barley water to cool down so I can put it in my refrigerator to enjoy soon. One question though, my barley water and rice turned out to be darker in color than yours. Is it because I did not filter the barley water enough? Also, the rice looks smush. Once again, I am so excited to try all your recipes. Btw, you look very beautiful and talented in all your videos. Your family must very lucky to have such a great chef. Bravo!!! Fondly, Zoe

        • Maangchi New York City My profile page joined 8/08
          Posted July 15th, 2009 at 8:06 pm | # |

          Zoe,
          For kongjorim recipe, don’t remove the skins of soybeans.

          “my barley water and rice turned out to be darker in color than yours. Is it because I did not filter the barley water enough? Also, the rice looks smush.”

          It sounds like your shikye is well made! Grayish color is very normal! You can add more water to your shikhye to dilute if you like clear shikhye. If so, you will have to add more sugar, too.

          The rice in shikhye turned out mushy? I think you fermented the rice too long.

          Good luck with your Korean cooking!

  27. ven
    Posted June 30th, 2009 at 11:39 am | # |

    Hi Maangchi,
    could you kindly let me know how to make Root Lotus sidedish. I tried in korean cusine before, it was yummy.
    thks
    Ven

  28. Alex
    Posted June 28th, 2009 at 7:01 pm | # |

    Have you any tips for using anything besides soybeans? Once in a restaurant I had it made with barley and the texture it gave the grain was wonderful – I assume I’d have to adjust the water but if you have any experience I’d be grateful!

  29. Romeva
    Posted May 26th, 2009 at 11:05 pm | # |

    Hi Maangchi, Thank you for the recipe. I used peanuts instead of soybeans and it turned out good. But there is a problem, are the sauce supposed to be thick because the peanuts seem to be too sticky (maybe I cook it too long). Thank you again.

    • Maangchi New York City My profile page joined 8/08
      Posted May 27th, 2009 at 6:54 am | # |

      very nice! If it turned out too sticky, use less corn syrup, maybe 1/4 cup instead of 1/2 cup?

  30. ylre
    Posted April 21st, 2009 at 10:40 pm | # |

    I used to buy this side dish at a local food store before but never figured out how it is made. Got around to try this dish since it’s a fave of my hubby. And not to mention that it’s something that we can both enjoy since it’s not spicy at all. Tried a small part of it at first successfully and made more since hubby really liked it and demanded I make some more. This I have to oblige.
    This got me hooked on soybean stuff recently. I’m into making soy milk, tofu and even thinking of soy yogurt now. Ah..one at a time.
    BIG thank you for this recipe. No pics for now though. I can’t find the pic that I took.
    THANK YOU,THANK YOU!

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2009 at 11:20 pm | # |

      wow, you are soybeans lover! good! It’s good for our health. I’m going to post the recipe for soybean cold noodles (kong gooksu) this summer. You will love it. thank you!

  31. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 12:18 am | # |

    samwei,
    Thank you for posting my recipe on your blog! I’m going to link to your website from my website.

  32. samwei
    Posted March 20th, 2009 at 6:56 pm | # |

    Hi Maangchi I made this successfully. thanks for your recipe. xxx

    http://hk.myblog.yahoo.com/London-samwei/article?mid=9279

  33. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2009 at 6:28 am | # |

    james,
    Korean candied soybeans! It sounds like good translation! Once your partner heard the word “candy”, he must have already liked it. : )
    Yeah, oisobagi and kongjang with jasmine rice will be a decent meal. If you add soup, it will be a perfect Korean meal.
    I should post some soup recipes.

  34. james
    Posted March 13th, 2009 at 1:29 am | # |

    Just finished making a batch of kongjang tonight. My partner asked me what I was making and I told him Korean candied soybeans. Also made some oi kimchi. I think these will go great with some Jasmine rice tomorrow night for dinner.

  35. Maangchi New York City My profile page joined 8/08
    Posted March 6th, 2009 at 8:11 am | # |

    I always finish eating vegetable side dishes in a day, but you can keep it in the fridge for a few days.
    Sure, more side dish recipes will be posted soon. Thanks,

  36. Sagua
    Posted March 6th, 2009 at 3:14 am | # |

    Dear Maangchi,

    How long could I normally keep the side dishes in the fridge? I normally make spinach side dish and potatoes.

    By the way, could you teach us some other simple to make side dishes? My husband is a korean and I would like to make some for him.

    Thank you in advance.

    Cheers,
    Sagua

  37. Maangchi New York City My profile page joined 8/08
    Posted March 4th, 2009 at 7:46 pm | # |

    oh, Maria Maria! : )
    Let me know how your kongjorim turns out,

  38. Maria
    Posted March 4th, 2009 at 6:14 pm | # |

    I’ve been looking for this recipe for so long! Will definitely try making this! Thanks so much!

  39. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 8:07 pm | # |

    Your small tip could be a big help. Thanks!

  40. Pasi
    Posted December 13th, 2008 at 4:35 pm | # |

    This dish tastes really different to my western taste buds. Different but nice. A small tip for the ones of you who try this for the first time – do not judge the final result from the taste during cooking! Only when almost all fluid is gone, the soy and sugar sticks to the beans and fulfill the taste. Also, I found the cooking vapor kind of ehhh not so nice? However, as aldready stated – great result in the end.

  41. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 11:57 pm | # |

    Qiu,
    Thank you for the update. Wonderful!

  42. Qiu
    Posted December 6th, 2008 at 11:10 pm | # |

    This is one of my favorite panchans! Made it tonight, also added some ginger and chili pepper, delicious. Thanks Maangchi!

  43. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 8:34 pm | # |

    Kathy,
    Soak soy beans in cold water longer about 10- 12 hours before cooking, and it will be soft.

  44. kathy
    Posted November 13th, 2008 at 3:14 pm | # |

    how do you make the soy bean to be softer?? i dont like it chewy :\

  45. Wisteria
    Posted September 25th, 2008 at 7:19 am | # |

    Hi Maangchi,

    This is absolutely yummy! Thank you very much for sharing.

    Wisteria

  46. Maangchi New York City My profile page joined 8/08
    Posted August 16th, 2008 at 8:30 pm | # |

    Janice,
    Yes, you can make kong jorim (or kong jang) with black beans. Same recipe! Some people prefer black beans to soy beans when they make kong jo rim.

  47. janice
    Posted August 16th, 2008 at 2:03 pm | # |

    At our local Korean restaurant we get some type of black bean. I’m wondering if your recipe is the same or similar. Is there a recipe using black soy beans?

  48. Maangchi New York City My profile page joined 8/08
    Posted May 23rd, 2008 at 12:51 am | # |

    Amanda,
    Next time you happen to eat at a korean restaurant, I’m sure you will have chance to taste kong jang. They usually serve as side dishes before serving main dish.

  49. amandalwh
    Posted May 22nd, 2008 at 11:20 am | # |

    Thanks for your reply! :D as i never tasted kong jang before, i’m unsure of what it is suppose to taste like. :P so it all depends on personal preference! Thanks maangchi :D i love it the way it is with a slight bite~ and the sesame seeds! YUM!

    Amanda

  50. Maangchi New York City My profile page joined 8/08
    Posted May 21st, 2008 at 11:37 pm | # |

    Amanda,
    Your kongjorim(kong jang: soybean side dish) is too chewy for you? Then soak soybeans longer than my recipe next time you make it again.
    Some people love chewy and harder kongjang.

  51. amandalwh
    Posted May 21st, 2008 at 10:26 pm | # |

    Hi Maangchi!

    Thanks alot for this recipe~ :) i tried, love the test of it, like honey glazed. But is it supposed to be soft of chewy? mine is kind of chewy~ :P i wonder if it is right?

    Amanda

  52. Maangchi New York City My profile page joined 8/08
    Posted April 25th, 2008 at 10:37 pm | # |

    I have never used frozen beans to make kongjorim side dish, so I can’t tell you how long it will take.

  53. Jeanne
    Posted April 25th, 2008 at 10:23 pm | # |

    Hi – I just found your blog and I can’t wait to try out some recipes.

    For this recipe can you use the frozen beans? I have some in the freezer that I would like to use up. How would you adjust the cooking time?

    Thanks.

  54. Lillian
    Posted March 19th, 2008 at 3:59 pm | # |

    Hi Maangchi,

    I tried making these again, this time with a longer soaking, and they turned out much better. I soaked them overnight and then most of the day. In the video you were out of sesame seeds, but I added these and it really makes the dish even better. Now I’m addicted! Thank you, LM

  55. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2008 at 9:36 pm | # |

    hi,a.l.s
    Thank you for updating your successful “Kong Jang”

  56. A.L.S.
    Posted March 3rd, 2008 at 3:12 pm | # |

    I made these last night using your recipe and they turned out great!

  57. Maangchi New York City My profile page joined 8/08
    Posted February 16th, 2008 at 5:57 pm | # |

    Hi,Agasuka,
    Yes, I’m using “Sem pio” Soy sauce.
    Say “I’m looking for Sem pio jin gaan jaang” at a korean grocery store.

  58. Agasuka
    Posted February 16th, 2008 at 5:04 pm | # |

    Maangchi,

    Which kind of Gan Jang (korean soy sauce) do you use? Do you use the same kind of soy sauce for all of your dishes including soup/stew?

    Is it the red lable one with a letter S on it in plastic bottle? My korean roommate used this kind.

  59. Maangchi New York City My profile page joined 8/08
    Posted February 14th, 2008 at 8:43 pm | # |

    Agasuka,

    My quick answer about your questions:
    1. yes
    2. yes
    3. about 1 week
    4. Mine was no name. The store
    where I am going, seemed to
    make their own package. I don’t
    think dried soy beans’ brand
    name is important.

    Happy Valentine’s Day!

  60. Agasuka
    Posted February 14th, 2008 at 8:36 pm | # |

    Hi Maangchi,
    I got some questions after watching the video:

    1. Can sesame oil replace vegatable oil for Kong Jang?
    2. Is the Black Bean side dish cooked the same way as Kong Jang?
    3. How long can Kong Jang stay in the fridge?
    4. There is a huge variaty of Korean soy sauce in the store.
    What exact brand/type/line of soy sauce do you use?

    Thanks.


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