Mejukong 메주콩

Dried yellow soybeans are widely used in Korean cuisine. They are the main ingredient for doenjang and extra-strong fermented soybean paste. Look for them at Korean or Chinese grocery stores.


You’ll see a difference between the soybeans on the left and ones on the right. The larger soybeans on the left are mejukong, used to make side dishes like kongjang. The smaller soybeans on the right are for sprouting and for growing soybean sprouts.

Recipes that use soybeans (mejukong):

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