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

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

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

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

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

    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.

  4. 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.

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

    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,

  6. 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

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

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

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

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

    Your small tip could be a big help. Thanks!

  10. 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.

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

    Qiu,
    Thank you for the update. Wonderful!

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

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

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

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

  15. Hi Maangchi,

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

    Wisteria

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