From Sweet to Savory: What Do Koreans Use Bean Powder For?

October 6, 2025 •

4 min read

Over 4,000 years of history underscore soybeans' central role in Korean cooking, and the use of bean powder is a tradition that continues to thrive. Many are curious to know exactly what do Koreans use bean powder for? The answer spans an impressive range of dishes, from traditional desserts and protein-packed drinks to hearty fermented pastes.

Quick Summary

Koreans use various bean powders for a wide array of dishes, including roasted soybean powder for dusting rice cakes like injeolmi, fermented soybean powder to add depth to stews, and black bean powder for sauces like jjajangmyeon.

Key Points

Variety of Powders: Koreans use different bean powders, including bokkeun konggaru (roasted soybean), cheonggukjang garu (fermented soybean), and jjajang (black bean) powder.
Sweet Delights: Roasted soybean powder (konggaru) is famously used to coat traditional rice cakes (injeolmi) and to garnish shaved ice (patbingsu).
Savory Depth: Fermented soybean powder (cheonggukjang garu) provides a pungent, umami-rich flavor that is central to many traditional stews and sauces.
Black Bean Sauce: Jjajang powder, from roasted black beans, is the key ingredient for making the distinctive black bean sauce for jjajangmyeon.
Nutritious Drinks: Misutgaru, a multi-grain powder often containing beans, is commonly prepared as a healthy and filling beverage mixed with milk or water.
Versatile and Nutritious: Bean powders are not only a source of rich flavor but also provide significant protein and fiber, contributing to a healthy diet.

The Diverse World of Korean Bean Powder

In Korean cuisine, the term "bean powder" refers not to a single product but to several distinct powders, each with a unique flavor profile and culinary application. From sweet snacks to savory soups, these versatile ingredients add nutrition and depth to a variety of dishes. Understanding the different types is key to appreciating their role in Korean cooking.

Types of Korean Bean Powder

Bokkeun Konggaru (Roasted Soybean Powder)

Perhaps the most common variety, bokkeun konggaru (볶은 콩가루) is made from roasted soybeans and is notable for its subtle, nutty, and earthy flavor. Its light, powdery texture makes it ideal for coating dishes and adding a mild richness. It is also often referred to by its Japanese name, kinako.

Cheonggukjang Garu (Fermented Soybean Powder)

Made from fermented soybeans, cheonggukjang garu (청국장 가루) is known for its strong, pungent aroma and deep, savory umami flavor. This powder is packed with probiotics and essential nutrients, contributing to its reputation as a health-boosting ingredient. It is a convenient way to add the robust flavor of fermented beans to dishes without a lengthy preparation process.

Jjajang Powder (Black Bean Powder)

Specifically used for making black bean sauce, this powder is derived from roasted black soybeans. It provides the signature dark color and rich, slightly sweet, and savory flavor that is the base for dishes like jjajangmyeon.

Misutgaru (Multi-Grain Powder)

While not strictly a single bean powder, misutgaru (미숫가루) is a multi-grain powder that often includes roasted soybeans and black beans alongside other grains like barley and rice. It is primarily used to make a nutritious, cold beverage, perfect for summer.

Culinary Applications of Bean Powder

Sweet Dishes and Desserts

Injeolmi (Sweet Rice Cake): The most iconic use of bokkeun konggaru is as a coating for injeolmi, a chewy and soft rice cake. The nutty powder balances the mild sweetness of the rice cake, creating a harmonious texture and flavor.
Patbingsu (Shaved Ice): Roasted soybean powder is a popular topping for patbingsu, a dessert of shaved ice, sweetened condensed milk, and sweet red bean paste. It adds a toasted, nutty flavor that complements the icy dessert.
Injeolmi Toast and Bingsu: A modern fusion favorite, injeolmi toast features rice cakes and konggaru layered between toasted bread. It exemplifies how traditional ingredients are adapted for contemporary cafes.

Savory Dishes and Sauces

Cheonggukjang Jjigae (Fermented Soybean Stew): Cheonggukjang garu is added to soups and stews to impart a deep, complex umami flavor. This makes it a convenient alternative to using the traditional fermented paste.
Jjajangmyeon (Black Bean Noodles): Jjajang powder is the base for the thick, rich black bean sauce that coats noodles in this popular dish. It is an essential ingredient for recreating this classic Korean-Chinese dish at home.
Flavoring Stews and Side Dishes: For those who enjoy a nutty undertone, a small amount of roasted soybean powder can be added to various stews and side dishes.

Healthy Drinks and Beverages

Misutgaru Drink: The multi-grain misutgaru is typically mixed with water or milk and honey or sugar to create a filling and nutrient-dense beverage. It is an easy, satisfying snack or meal replacement.
Smoothies: Similar to its use in misutgaru, bean powder can be blended into smoothies for a protein boost and nutty flavor.

Nutritional Benefits of Bean Powder

As a direct derivative of soybeans, bean powder carries many of the same health benefits. Soybeans are rich in protein, fiber, and essential minerals like iron, potassium, and magnesium. They are also a great source of plant-based protein, making them valuable for vegetarian and vegan diets. Some research even suggests that regular consumption of soybeans may reduce the risk of certain cancers, improve gut health, and help manage blood sugar levels. Different processing methods can impact nutrient content, but fermented varieties may offer additional benefits like probiotics.

Korean Bean Powder Comparison Table


Feature	Bokkeun Konggaru (Roasted Soybean)	Cheonggukjang Garu (Fermented Soybean)	Jjajang Powder (Black Bean)
Flavor	Nutty, toasted, earthy, subtle	Deep, pungent, savory, umami	Rich, slightly sweet, savory
Primary Use	Coating rice cakes, desserts, dusting	Seasoning stews, soups, sauces	Making black bean sauce for noodles/rice
Key Dishes	Injeolmi, Patbingsu, Hotteok	Cheonggukjang Jjigae, Doenjang Jjigae	Jjajangmyeon, Jjajangbap
Processing	Roasted and milled	Fermented and air-dried	Roasted black soybeans, milled
Texture	Fine, golden-tan powder	Fine powder with a distinct aroma	Fine, dark black powder
Best For	Desserts, toppings, milkshakes	Hearty stews, adding umami	Classic Korean-Chinese dishes

Expanding Your Culinary Horizons with Bean Powder

The versatility of bean powders means they can easily be integrated into various meals, offering both flavor and nutritional value. For a quick protein boost, a scoop of misutgaru in a morning smoothie is an excellent choice. When preparing a rich and savory stew, a spoonful of cheonggukjang garu can intensify the flavor. For a sweet treat, dusting rice cakes with bokkeun konggaru offers a traditional and satisfying experience. Their applications extend beyond traditional Korean dishes, allowing for creative additions to baked goods or other recipes.

Conclusion

From the traditional rice cake to modern cafe desserts and hearty fermented stews, Korean bean powders are an indispensable part of the country's culinary landscape. The diversity of these powders, each with a unique flavor and purpose, highlights the ingenious ways soybeans are utilized. Whether you are seeking a nutty topping for a dessert, a rich base for a savory stew, or a nutritious breakfast drink, Korean bean powders offer a delicious and healthy solution rooted in centuries of tradition. By understanding the different types and their applications, you can explore a new dimension of flavor and nutrition, enriching your diet with the depth of Korean cuisine.

Frequently Asked Questions

Bokkeun konggaru is a roasted soybean powder with a nutty, subtle flavor used for desserts and toppings, while cheonggukjang garu is a fermented soybean powder with a pungent, deep umami flavor, typically used in savory stews.

Yes, bean powders like misutgaru or roasted soybean powder can be mixed into drinks and smoothies to boost protein and fiber content, making them an excellent plant-based supplement.

Injeolmi is a traditional Korean rice cake made from glutinous rice flour and coated in nutty roasted soybean powder (bokkeun konggaru).

Jjajang powder is used to create the rich, dark, and savory-sweet black bean sauce for dishes like jjajangmyeon and jjajangbap.

Yes, bean powders are rich in plant-based protein, fiber, and various vitamins and minerals. Fermented varieties also provide beneficial probiotics.

Misutgaru has a nutty and earthy flavor profile due to its blend of roasted beans and grains. It is often sweetened with honey or sugar when prepared as a drink.

Korean bean powders are available at Korean or Asian grocery stores and from various online retailers. Checking the label for the Korean name can help ensure you find the correct type.