Soy braised soybean side dish garnished with optional sesame seeds
Print Recipe
4.6 from 5 votes

Kongjang (Soy Braised Soybeans)

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Korean
Keyword: banchan, kongjaban, kongjang, side dish, soy sauce, soybeans
Servings: 8
Author: Hyosun


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


  • 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.)
    Soaking soybeans in water
  • 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.
    Boiling black 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.)
    Braising 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.
    Braised soybeans


Kongjang will keep well in the fridge for up to 2 weeks.