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Korean Soybeans


Korean Soybeans are called “Kongjing” and are served as an appetizer in Korean restaurants, but they are also great as a high-protein main course for lunch!

Makes about 2 cups.


  • 1 1/2 c cooked soybeans
  • 1 Tbsp toasted sesame seed oil
  • 3 Tbsp soy sauce
  • 3 Tbsp sugar
  • 2 cloves garlic, crushed
  • 2 Tbsp water


  1. Place all ingredients in a small, heavy saucepan or skillet. Stir well.
  2. Bring to boil over medium heat.
  3. Reduce heat to low, cover, and simmer 10 minutes, stirring midway.
  4. Serve warm or hot.

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