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Kongjang (Soy Braised Soybeans)
4.7 from 102 votes

Kongjang (Soy Braised Soybeans)

Kongjang is a traditional Korean dish featuring black soybeans slowly simmered in a sweet and savory soy sauce mixture. The beans are soaked to soften, then cooked with soy sauce, rice wine, sugar, and syrup until tender and coated with a flavorful glaze. The finished dish offers a balance of deep umami and slight sweetness, with a soft yet slightly chewy texture that develops further after chilling.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 8
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 cup black soybeans or yellow soybeans, dried, seoritae 서리태
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine cooking; mirim/mirin
  • 2 tablespoons sugar
  • 2 tablespoons oligodang or corn syrup, or rice syrup (조청
  • 1/2 teaspoon sesame seeds roasted; optional

Instructions

    Cup of Yum
  1. Rinse the dried soybeans a couple of times. Drain. Soak the beans in 2 cups of water for 2 - 3 hours or until the beans are softened. (The time required may vary depending on the beans.)
  2. Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don't stick to the bottom of the pot.
  3. Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)
  4. Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.

Notes

  • Soak black soybeans for 2 to 3 hours or until softened before cooking to ensure tenderness.
  • Cook the beans uncovered and stir occasionally to prevent sticking and burning during sauce reduction.
  • After cooking, the beans will be soft but become chewier when chilled in the refrigerator.
  • Kongjang can be stored in the refrigerator for up to 2 weeks.