Korean recipes:
Soybean side dish (kongjang, kongjorim)
Kong jang 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!
Soybean side dish (Kongjang or Kongjorim)
Ingredients:
- 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil,
- 2 cloves of minced garlic,½ cup of sugar, ½ tbs sesame seeds.
Directions:
- Rinse 1 cup of soy beans and drain it and place in a skillet
- Add 2 cups of water in the skillet and soak the beans for 8 hours
- 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 - Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar and boil it over medium heat for 30 minutes (cover the lid)
- 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 - Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
- Transfer it into a container and keep it in the refrigerator
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.
February 14th, 2008 at 8:36 pmAgasuka,
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!
February 14th, 2008 at 8:43 pmMaangchi,
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.
February 16th, 2008 at 5:04 pmHi,Agasuka,
February 16th, 2008 at 5:57 pmYes, I’m using “Sem pio” Soy sauce.
Say “I’m looking for Sem pio jin gaan jaang” at a korean grocery store.
I made these last night using your recipe and they turned out great!
March 3rd, 2008 at 3:12 pmhi,a.l.s
March 3rd, 2008 at 9:36 pmThank you for updating your successful “Kong Jang”
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
March 19th, 2008 at 3:59 pmHi - 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.
April 25th, 2008 at 10:23 pmI have never used frozen beans to make kongjorim side dish, so I can’t tell you how long it will take.
April 25th, 2008 at 10:37 pmHi 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
May 21st, 2008 at 10:26 pmAmanda,
May 21st, 2008 at 11:37 pmYour 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.
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
May 22nd, 2008 at 11:20 amAmanda,
May 23rd, 2008 at 12:51 amNext 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.
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?
August 16th, 2008 at 2:03 pmJanice,
August 16th, 2008 at 8:30 pmYes, 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.
Hi Maangchi,
This is absolutely yummy! Thank you very much for sharing.
Wisteria
September 25th, 2008 at 7:19 amhow do you make the soy bean to be softer?? i dont like it chewy :\
November 13th, 2008 at 3:14 pmKathy,
November 13th, 2008 at 8:34 pmSoak soy beans in cold water longer about 10- 12 hours before cooking, and it will be soft.
This is one of my favorite panchans! Made it tonight, also added some ginger and chili pepper, delicious. Thanks Maangchi!
December 6th, 2008 at 11:10 pmQiu,
December 6th, 2008 at 11:57 pmThank you for the update. Wonderful!
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.
December 13th, 2008 at 4:35 pmYour small tip could be a big help. Thanks!
December 13th, 2008 at 8:07 pm