Soybeans & Black Beans
์ฝฉ ยท ์๋ฆฌํkong ยท seo-ri-tae
Yellow and black soybeans for rice, side dishes and cold soy milk noodles
Soybeans are the foundation of Korean food โ they become doenjang, soy sauce, tofu and bean sprouts โ but they are also eaten whole. Black soybeans (seoritae and the smaller yakkong) are especially loved for their sweetness and color.
- Korean name
- ์ฝฉ ยท ์๋ฆฌํ (kong ยท seo-ri-tae)
- What it is
- Yellow and black soybeans for rice, side dishes and cold soy milk noodles
- Storage
- Keep dried beans airtight in a cool, dry place for up to a year.
- Substitute
- Any dried black beans work for braising, though turtle beans are softer and less sweet.
- Recipes
- Used in 30 recipes on coo K food
How they are used
Black soybeans are mixed into rice (kong-bap), braised in soy sauce and syrup into the glossy lunchbox side dish kong-jaban, and ground into roasted bean powder (konggaru) that coats injeolmi rice cakes. Yellow soybeans are soaked, boiled and blended into the chilled soy milk broth of kongguksu, a summer noodle soup, and ground raw for kongbiji stew.
Cooking tips
Soak dried beans for at least 6 hours (overnight is best) before cooking. Black beans for rice can be soaked a few hours; beans for kong-jaban are simmered first in water, then in the seasoning until glossy.
๐ง How to store it
Keep dried beans airtight in a cool, dry place for up to a year. Cooked beans freeze well.
๐ Substitutes
Any dried black beans work for braising, though turtle beans are softer and less sweet. Canned soybeans save soaking time.
๐ Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online โ it keeps well, so it is easy to stock up.
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