Soybean side dish

Kongjorim 콩조림

Kongjang (or kongjorim) is made with dried soybeans and Koreans eat it as a side dish for any meal. It’s sweet, chewy and sticky.

Ingredients

Directions

  1. Rinse the soy beans in cold running water. Drain and put them in a pan.
  2. Add 2 cups of water to the pan and soak the beans for 8 hours.
  3. Cover and boil the mixture of beans and water over medium high heat for 10 minutes. If it boils over, crack the lid.
  4. Add soy sauce, sugar, vegetable oil, and garlic. Stir a few times with a wooden spoon. Reduce the heat to low, cover, and cook for 30 minutes.
  5. Open the lid and turn up the heat to medium high heat, stirring with with wooden spoon until the beans turn shiny and a little wrinkly.
  6. Remove from the heat and sprinkle with the sesame seeds. Let cool and transfer to an airtight container. Refrigerate up to 1 month.

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98 Comments:

  1. Maangchi New York City joined 8/08 & has 12,047 comments

    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.

  2. 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?

  3. Maangchi New York City joined 8/08 & has 12,047 comments

    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.

  4. 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

  5. Maangchi New York City joined 8/08 & has 12,047 comments

    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.

  6. 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

  7. Maangchi New York City joined 8/08 & has 12,047 comments

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

  8. 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.

  9. 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

  10. Maangchi New York City joined 8/08 & has 12,047 comments

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

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

  12. Maangchi New York City joined 8/08 & has 12,047 comments

    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.

  13. 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.

  14. Maangchi New York City joined 8/08 & has 12,047 comments

    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!

  15. 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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