This delicious sprouted soybean dish is an American spin off of the popular Korean dish kongjang. It combines a soybean base with a thick, slightly sweet and savory sauce. Perfect as a decedent side or dress it up with rice or a vegetable stir-fry for a healthy and wholesome dinner entrée. Either way you plan to use this dish it is sure to be a crowd pleaser.
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Why this recipe works
- A very flavorful easy to make recipe
- Most all of the ingredients are can be found in your pantry.
- A versatile and low cost recipe that can be used as a great side dish or easily transformed into a complete meal.
Ingredients
- Onion: sweet or yellow
- Sesame oil is a vegetable oil made from raw, pressed sesame seeds, high in antioxidants. It is often used in Asian cuisine and often used as a flavor enhancer due to its distinctively nutty taste.
- Honey
- Hoisin sauce: often called Chinese barbecue sauce and similar to American sauces. Hoisin is a sweet, thick, dark, aromatic and flavorful sauce. Common ingredients include red chili pepper, vinegar, garlic, Chinese five spice powder.
- Soy sauce choose from low-sodium, tamari, coconut aminos and liquid aminos. Tamari contain soybean, and is closest flavor to soy sauce. Coconut aminos made from sap of coconut blossoms is a good substitute for vegans and gluten and soy friendly or those following the Paleo diet. Liquid aminos is also gluten free, vegan friendly and the sweetest of all and less salty
- Garlic is a valuable source of Vitamins B and C, iron, copper, potassium, selenium and manganese. Highly nutritious and used as a dietary supplement for a variety of human conditions such as combating the common cold and promoting heart health.
- Sesame seeds
How to make this recipe
Overnight soak method: Soak 1 cup of dry soybeans on about 4 cups of water for 8 hours or overnight. Drain.
Sprouting method: follow directions found below in FAQ section
- In a medium pot bring 5 cups of water to a boil. Once boiling add soybeans and return to a boil, reduce heat and simmer over low heat for about 25 minutes. Stir occasionally. Once finished remove from pot and drain well.
2. In a large sauce pan or skillet add sesame oil and sauté onions for 2-3 minutes over medium high heat until slightly translucent. Add minced garlic and continue cooking for another minute.
3. Add drained soybeans, honey, hoisin, soy sauce and simmer over medium low heat for 10 minutes or until sauce thickens.
FAQ and expert tips
I have made this dish with both sprouted soybeans and overnight soaking only. I find that although I am a strong supporter of sprouted foods due to the high nutritional benefits, I am too inpatient to wait 4-5 days for soybeans to sprout. There sprouting cycle takes much longer than some of my favorites such as chickpeas and lentils.
You can swing this recipe in the direction of baked beans using a BBQ sauce such as KC Masterpiece for a smoky flavor or roasted garlic.
For spicy lovers consider adding Korean chili paste Gochujang while cooking.
How to sprout soybeans
Rinse 1 cup of soybeans/remove any debris (should make about 2 cups sprouted)
Soak: Place beans in Mason jar/similar container and cover with several cups of water and soak for about 6-8 hours.
Drain: all water and rinse 2 times daily/ keep beans dry as possible between rinses.
Invert: jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
Harvest: when tiny tales appear between days 3-5. Store in frig for up to 1 week.
Sprouted soybeans with honey soy glaze
Equipment
- large skillet
- medium pot
Ingredients
- 1 cup dry soybeans will yield approximately 2-3 cups once sprouted or soaked
- 1 medium onion sweet or yellow
- 1 tbsp sesame oil can substitute any cooking oil or aquafaba for vegan
- 2 tbsp honey
- 1 tbsp hoisin sauce
- ¼ cup soy sauce
- 1 tsp garlic powder substitute fresh minced or paste
- 3 tbsp sesame seeds toasted
Instructions
- Overnight soak method: Soak 1 cup of dry soybeans on about 4 cups of water for 8 hours or overnight. Drain.
- Sprouting method: follow directions found below in Notes section
- In a medium pot bring 5 cups of water to a boil. Once boiling add soybeans and return to a boil, reduce heat and simmer over low heat for about 25 minutes. Stir occasionally. Once finished remove from pot and drain well.
- In a large sauce pan or skillet add sesame oil and sauté onions for 2-3 minutes over medium high heat until slightly translucent. Add minced garlic and continue cooking for another minute.
- Add drained soybeans, honey, hoisin, soy sauce and simmer over medium low heat for 10 minutes or until sauce thickens.
Hillary
WOW This soy bean recipe is simply amazing. I cooked my soybeans because I didn’t wanna take the time to wait for sprouting. It takes a while to cook those things but Once the beans were cooked it was so easy to pull the recipe together. I served it along with a roasted chicken and the family loved it
Julie
Thank you Hillary…glad you enjoyed
Olivia
This recipe is insane!!! I could not stop eating! Even my toddler loved. Unique and delicious way to serve soybeans. The glaze is fantastic.
Julie
That makes me feel so good to hear Olivia. Thank you!