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    Home » Recipes

    Kongjang (Soy Braised Soybeans)

    Published 05/13/2019. Updated 02/13/2025

    Jump to Recipe

    Kongjang is a classic side dish that’s made by braising soybeans in a sweet and savory liquid. It’s a popular banchan that’s easy to make with a few ingredients.

    DSC 3841 e1557801810347 - Kongjang (Soy Braised Soybeans)


    Kongjang (콩장), also called kongjaban (콩자반), is a sweet and savory braised soybean dish. It’s a staple side dish in Korean homes.

    On weekends, I try to make a few side dishes, banchan (반찬), to help make my weeknight meal preparations easier. During the week, I make a quick soup, stew, or meat dish and serve it with the pre-made side dishes.

    I mentioned in the previous posts, that those side dishes that are made to last relatively long and served with meals over several days (or weeks) are called mit-banchan (밑반찬), meaning basic side dishes. There are a number of them, ranging from stir-fried dried anchovies to pickled perilla leaves. We grew up on these mitbanchan dishes. They were a big part of every meal, including home-packed school lunch boxes.

    DSC 3829 e1557802243892 - Kongjang (Soy Braised Soybeans)

    What kind of beans to use

    Kongjang is typically made with dried black soybeans, but you can also make it with yellow soybeans. Black soybeans are called geomjeongkong (검정콩) or seoritae (서리태) in Korean and available at Korean or Asian grocery stores. Be sure to pick out rotten/broken beans before soaking.

    DSC 0131 e1557802352533 - Kongjang (Soy Braised Soybeans)

    The soaked beans should be cooked in water first before you add the sugar and soy sauce for slow braising. This will keep the beans from getting hard. Cooking in an open pot helps reduce the liquid and gives the kongjang beans their unique shiny and wrinkled look.

    The result is sweet and savory beans that are a tad chewy, giving a nice contrast to steamed rice they accompany!

    DSC 3849 e1557802470421 - Kongjang (Soy Braised Soybeans)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 3829 e1557802243892 300x300 - Kongjang (Soy Braised Soybeans)

    Kongjang (Soy Braised Soybeans)

    4.75 from 35 votes
    Side Dish
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8
    Print Recipe

    Ingredients

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

    Instructions

    • 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.)
      DSC 3775 640x427 - Kongjang (Soy Braised Soybeans)
    • 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.
      DSC 3790 640x427 - Kongjang (Soy Braised Soybeans)
    • 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.)
      DSC 3801 640x427 - Kongjang (Soy Braised Soybeans)
    • 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.
      DSC 3806 640x427 - Kongjang (Soy Braised Soybeans)

    Notes

    Kongjang will keep well in the fridge for up to 2 weeks.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Lori says

      June 22, 2025 at 12:44 am

      5 stars
      Simple, authentic, yummy!

      Reply
    2. jason says

      April 11, 2025 at 3:45 pm

      is this dish ever made with white soybeans?

      Reply
      • Hyosun says

        April 12, 2025 at 5:00 pm

        Yes sometimes!

        Reply
    3. Arleen says

      February 13, 2025 at 10:13 am

      Can i use dried black beans? i don’t have black soybeans

      Reply
      • Hyosun says

        February 13, 2025 at 4:25 pm

        It’ll be quite different in terms of the texture and taste, but you can try it.

        Reply
    4. Margaret says

      October 04, 2022 at 1:51 pm

      I had soaked yellow soy beans for 8 hours before I found this recipe. I wonder if that is why my beans turned out crunchy after following the recipe? Not at all soft and chewy.

      Reply
      • Hyosun says

        August 16, 2023 at 10:39 am

        Sorry I missed your question until now. Soybeans should be soft enough to cook after 8 hours. That shouldn’t be the reason. Try boiling longer next time in step 2.

        Reply
    5. Ggrey says

      January 10, 2022 at 2:32 pm

      These are delicious. They are very chewy and are strange to eat at first because of it. But after a few bites, they are great. I eat them as a snack, too. My mil is Korean and has made these for me many times, your recipe comes out exactly like hers!

      Reply
      • Hyosun says

        January 11, 2022 at 8:58 pm

        Oh that’s nice! I’m glad you can recreate your mil’s kongjang with this recipe.

        Reply
    6. Jericca says

      July 15, 2021 at 4:14 pm

      5 stars
      Thank you very much for this recipe. I lived in Bundang for a few years and our hagwon emo made the best banchan and I have been trying to make her dishes back home for a long time without much success.

      Reply
    7. Nicole says

      June 13, 2021 at 10:24 am

      5 stars
      These are so yummy! Thank you for sharing all your recipes!
      My beans took much longer than 10 minutes to cook. About 1 hour more or less.

      Reply
      • Hyosun says

        June 16, 2021 at 11:19 am

        Great to hear it was yummy! But, it shouldn’t take that long. Maybe you should soak the beans longer next time. Also, the texture of this dish should be somewhat chewy not soft/mushy.

        Reply
    8. Waves says

      April 03, 2021 at 9:56 pm

      4 stars
      Hi there! I think I didn’t soak the beans for long enough so now they are a bit hard. Is there any way to fix it now that I’ve finished cooking?

      Reply
      • Hyosun says

        April 05, 2021 at 1:35 am

        hmmm not sure if you can undo what’s done with this dish. The texture is already set through the cooking process. If you want to experiment, try to simmer in water for a long time and see if the beans soften. I haven’t done it so can’t really tell you if that would work.

        Reply
    9. Diane says

      February 14, 2021 at 11:54 pm

      Hi! Is there any alternative to the syrups? I can’t find the oligodang and I can’t eat corn syrup! Help! I’m thinking about using sorghum which is a syrup made from a wheat-like product but it has a sort of strong flavor…

      Thanks!

      Reply
      • Hyosun says

        February 16, 2021 at 1:11 am

        Hmm I’ve never tried sorghum so not sure about the flavor. The syrup is used to make the dish a bit sticky and shiny. You can use honey instead or simply use sugar.

        Reply
    10. Philip says

      September 08, 2020 at 1:19 am

      Would it be possible to use canned black beans instead? Would the braising portion of the recipe change?

      Reply
    11. philip says

      April 17, 2020 at 5:36 am

      5 stars
      Just tried the recipe today, turned out really well. I’ve enjoyed this side dish since I worked in Seoul in the 90s and watched a young kid eat them with rice.

      Reply
      • Hyosun says

        July 28, 2020 at 8:04 pm

        Awesome! Please accept my belated thank you.

        Reply
    12. MJC says

      April 07, 2020 at 2:31 pm

      Need to add two cloves of chopped garlic after cooking. Also works okay with frijoles negro, Mexican black beans but comes out a little starchy. Do not overcook the beans.

      Reply
    13. Marie Peter says

      April 04, 2020 at 9:06 am

      Excellent ! I let soak the black soybeans overnight so I cook them with a lower heat. Turned out great. I’ll try with different beans. The roasted sesame seeds make the difference between good and excellent 🙂

      Reply
    14. Elena says

      March 25, 2020 at 6:02 pm

      5 stars
      this recipe tastes so delicious! i will refer to the website for many more recipes!
      i wanted to confirm that i was doing everything correct.
      we should not soak beans overnight -like in many other cuisines- but just enough to soften?
      also 10 minutes for the beans is very short cooking time – with the goal to slightly undecook them?
      (i use different black beans, not soy beans)

      Reply
      • Seth says

        July 28, 2020 at 1:13 pm

        Yep the beans should be chewy, almost like al dente pasta, not soft and creamy like you would typically cook pinto beans or kidney beans.

        Reply
        • Hyosun says

          July 28, 2020 at 8:07 pm

          Thank you Seth!

          Reply
      • Hyosun says

        July 28, 2020 at 8:11 pm

        The beans are actually cooked over 30 minutes in total. First 10 min and then 20 min after adding soy sauce and other ingredients, followed by a couple more minutes after the syrup is added.

        Reply
    15. Courtney Faiello says

      February 09, 2020 at 11:57 am

      5 stars
      Very delicious, thank you! I used yellow soybeans but will try it with black next time.

      Reply
      • Hyosun says

        February 10, 2020 at 12:15 am

        Great! You’ll love black beans as well.

        Reply
    16. Raymond I Szatmari says

      October 09, 2019 at 6:26 pm

      I have long followed Maangchi and now I have found you, a treasure! I’m not even Korean, rather Hungarian with a longtime fascination for the cuisine. My first attempt to cook Korean in the 80s found no cookbooks in English! We now live in wondrous times, thank you so much.

      Reply
    17. Monica Rampo says

      June 26, 2019 at 11:34 pm

      Hi there, I’m Indonesian and I want to make my own chunjang, can I use konjang for the ingredient?
      I really want to make jajangmyeon but hard to find chunjang in here. When I try to find chunjang recipe, it needs fermented black soy beans. But I don’t know how to ferment black soy beans (it is easy to find black soy beans here). Read wikihow or ehow, mentioned that need culture to do that.
      If you know how to make fermented black soy beans in easy way, and chunjang your version, would you mind sharing it? I really appreciate it. Thank you so much.
      Oh just to let you know, I love your blog, and already tried some of your recipes like dak mandu, mak kimchi, putbaechu doenjang muchim, subak hwachae, pumpkin hotteok, dakgangjeong. I posted the recipes and link back to Korean Bapsang. Your blog is my reference when I want cook Korean food.
      Thanks,
      Monica

      Reply
      • Haewon says

        March 26, 2023 at 1:29 am

        Same question!

        Reply
    18. Geun Yoo says

      May 12, 2019 at 5:26 pm

      I just made a batch, but I’m wondering how long will they last in the fridge?

      Reply
      • Hyosun says

        May 12, 2019 at 10:34 pm

        It should last up to 3 weeks.

        Reply
    19. Alice Siar says

      October 04, 2018 at 1:33 am

      We bought some braised black bean from Gwangjang Market. It was all black & skin were all intact. However I followed your recipe to braise them the black bean skins were all loose & off the beans. Would like to know why it is so? What’s the cause of it. Thanks.

      Reply
      • Hyosun says

        October 04, 2018 at 1:44 am

        hmm how long did you soak the beans? That can happen if the beans were soaked too long. You can tell from the photos mine were all black with skin all intact too.

        Reply
    20. Deborah says

      July 23, 2017 at 4:56 am

      I’m an American married to a Korean that recently relocated to Hong Kong. Funny, when we lived in Seoul we didn’t cook Korean as often but now we can’t get enough of it. Every dish I’ve made from your site has met with smiles from my husband, declarations that it’s perfect and requests to make it again and again. Black beans are happily on the menu for tonight, a frequently repeated dish.

      Just wanted to pop in and say thanks! You’ve made us a little bit less homesick.

      Reply
      • Hyosun says

        July 23, 2017 at 3:11 pm

        Hi Deborah! I’m so happy to hear that! And thank you so much for taking the time to write me a note! Hope you and your husband fully enjoy Hong Kong and all the Korean foods you make there.

        Reply
    21. Abu Sarwar says

      August 06, 2016 at 5:07 pm

      Seoritae bean is linked to a study in Korea which reduces enlarged prostate. Can you please tell me where to find in USA.

      Reply
      • Hyosun says

        August 06, 2016 at 10:11 pm

        You can find black soybeans at any Korean market in the U.S.

        Reply
    22. Howard says

      April 28, 2015 at 6:25 pm

      I love the kong jang but always bought it from the Korean chain store in Atlanta because I live about 120 miles away. I will try to make it by myself this weekend. Wish me a luck!

      Reply
      • Hyosun says

        April 28, 2015 at 11:59 pm

        You can do it! It will be good. Thanks for coming by!

        Reply
    23. michael north says

      February 25, 2014 at 3:13 pm

      I am making this today had such a hard time finding black soybeans so I am using yellow ones can’t wait to eat this trying to switch my diet and I believe Korean food is so much healthier and less processed already made your garlic recipe the mit banchan dishes are awesome! thank you

      Reply
      • Hyosun Ro says

        February 26, 2014 at 1:20 am

        Great! Thanks!! Yellow ones are fine as well. Enjoy!

        Reply
    24. butterfingers says

      February 05, 2014 at 5:50 am

      Eversince I encounter this recipe of yours, this dish is frequently in my fridge! Thanks.

      Reply
    25. Soyon says

      April 18, 2013 at 2:06 pm

      Yeah, I don’t think I’ve had this in about a decade either. My mom used to always have some of this and some other banchans in her fridge. I’ll have to try this and see if my kids will like it.

      Reply
    26. Sue | My Korean Kitchen says

      March 20, 2013 at 11:33 pm

      This is one of my favourite side dishes! Haven’t had it for ages.. (like a decade) 🙂 Thanks for reminding me.

      Reply
    27. Anonymous says

      March 20, 2013 at 6:43 pm

      Can brown rice syrup or honey be used in place corn syrup? Will it give the sweetness and sheen?

      Reply
      • Hyosun Ro says

        March 20, 2013 at 11:23 pm

        Yes, you can use either one. It will be good. Thanks!

        Reply
    28. Nami | Just One Cookbook says

      March 20, 2013 at 6:40 am

      This is one of my favorite side dish! I love sweetened beans. 🙂

      Reply
    29. Sophia K. says

      March 17, 2013 at 1:15 am

      Is rice wine the same as Mirin or are you referring to Soju?

      Reply
      • Hyosun Ro says

        March 17, 2013 at 1:18 am

        I mean cooking rice wine, but you can also use mirin. Added it to the recipe. Thanks!

        Reply
    4.75 from 35 votes (28 ratings without comment)

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