Discover the Delightful Kongbugak: A Crispy and Savory Delight from Daejeon

This dish, also known as Kongbugak, is a folk dish from the Daejeon region. Black soybeans are washed and left soaked with three times the water for more than eight hours. Soaked beans are tossed in dried sweet rice powder, transferred to a steamer with cheesecloth, then steamed for about 10 minutes. Once the sweet rice powder is cooked, it is left to cool, tossed in sweet rice powder again to create a white coating, and dried under the sun. Finally, it is deep-fried in oil quickly and mixed with soy sauce and starch syrup to create this crispy and savory side dish.

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