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

1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil,
2 cloves of minced garlic, ⅓ 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 ⅓ 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

Posted Thursday, February 14th, 2008 at 8:38 am.
Tagged: dried soy beans recipe, 콩장, 콩조림, kongjang, kongjorim, korean food, Korean recipes, soybean side dish, vegetarian food banchan

94 Comments:

mikeba 90210 joined 1/17
Posted January 17th, 2017 at 8:29 pm | # | Log in to reply.

Black Beans:

I went grocery shopping this weekend and I was looking for black beans to cook with my rice. However, I was surprised to find more than one variety of black bean. One is called (phonetically) “Seorittae” and the other was Black Beans, phonetically “Kam-man Kong”.

Do you know the difference between the two and which is used to cook with rice?

Thanks!
- Maangchi New York City joined 8/08
  Posted January 19th, 2017 at 11:24 am | # | Log in to reply.
  
  Seoritae (서리태) is a kind of black bean, and inside, right beneath the black skin is green. The bean is larger than usual black beans and is known as a great resource of protein and a variety of minerals. It’s more expensive than usual black beans (검은콩). You can add to rice and also make a side dish((kongjorim) with it or add to rice cake.
CarissaH United States joined 7/16
Posted July 13th, 2016 at 4:55 pm | # | Log in to reply.

How long does this keep in the refrigerator?
cisbrane Austin, TX joined 9/12
Posted June 25th, 2016 at 2:06 pm | # | Log in to reply.

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 joined 8/08
  Posted June 26th, 2016 at 6:16 am | # | Log in to reply.
  
  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?
Lynnjamin New York joined 11/14
Posted March 31st, 2016 at 12:55 pm | # | Log in to reply.

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?
Janet-Ridgefield joined 7/15
Posted August 23rd, 2015 at 4:24 pm | # | Log in to reply.

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.
Janet
- Maangchi New York City joined 8/08
  Posted August 24th, 2015 at 2:42 pm | # | Log in to reply.
  
  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.
manatee74 Ithaca, NY joined 7/12
Posted June 6th, 2015 at 10:01 pm | # | Log in to reply.

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!

Thanks!