Samjin food · Seongju, Korea
The coating that goes on Korean rice cake
Kongomul is roasted soybean powder, already sweetened and salted, made to be dusted straight onto injeolmi and other Korean rice cakes. Soybean makes up 83% of it, and every ingredient is grown in Korea.
What is kongomul?
DefinitionKorean rice cakes are sticky, so they are rolled in a dry powder before serving. That powder is kongomul — soybeans roasted whole, milled fine, then blended with a little sugar and salt. It is closest to Japanese kinako, with two differences: the roast is taken further, and the seasoning is already in the bag. You do not mix anything. Open it, and dust it on.
Samjin food has roasted and milled grains and beans in Seongju, Gyeongsangbuk-do since 1983.
Every stage runs in our own plant, from intake to packing.
SINCE 1983 · SEONGJU, KOREA
Four things worth knowing
Check pointFigures below are taken from the product label.
The rest is sugar and salt. Nothing is added to bulk it out.
From the soybean itself. No isolate or concentrate is added.
The whole bean is roasted and milled, hull included.
A 1 kg pack is also produced for higher volume use.
What goes in
IngredientsThree ingredients. Soybean is the overwhelming majority of them.
Korean soybeans as they arrive, before roasting.
Korean soybean 83%
Whole soybeans grown in Korea, roasted in the shell and milled with the hull left in. That is where the fibre and the body of the powder come from. Hulling first would give a paler, softer powder — and lose most of what makes kongomul worth eating.
Sugar and salt
Seasoning is already in the bag, in the proportion Korean households use. The salt is roasted salt, a Korean type made by heating sea salt to a high temperature. It rounds the sweetness rather than making the powder taste salty.
INGREDIENT STATEMENT — in order of quantity
All ingredients are of Korean origin. Ingredient ratios other than the declared 83% are not disclosed.
How it is made
ProcessA coating powder lives or dies on the roast. Too light and it tastes of raw bean; too dark and it turns bitter on the rice cake.
We roast in electric cauldrons and hold the roasting condition for each production run rather than working to a single fixed setting. Beans vary by harvest, and the roast has to follow them. After milling, sugar and salt are blended in — not sprinkled on afterwards — so the seasoning is even through the bag rather than concentrated in whatever you scoop first.
Nutrition, honestly
NutritionWhat stands out, and what to know before buying.
What stands out
Per 100 g. The protein and fibre are what the soybean brings; nothing is added to raise either figure.
What to know
Per 100 g. This is a seasoned product, so sugar and salt are in it by design. If you would rather season it yourself, our unsweetened roasted soybean powder is the same bean without either.
| Energy | 405 kcal |
|---|---|
| Carbohydrate | 47 g |
| Sugars | 21 g |
| Dietary fibre | 25 g |
| Protein | 27 g |
| Fat | 18 g |
| Saturated fat | 3 g |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 169 mg |
| Calcium | 142 mg |
| Iron | 6 mg |
| Potassium | 1,461 mg |
| Vitamin D | 0 µg |
All values per 100 g, as declared on the product label. Figures are given as absolute amounts; daily value percentages are omitted because reference intakes differ between countries.
What it tastes like
TasteDeeply roasted and nutty, closer to toasted sesame than to raw bean. It is sweet — this is a seasoned coating, not a plain flour, and the sugar is there so the powder works straight from the bag. The salt sits underneath and keeps the sweetness from going flat. On a warm rice cake the powder softens slightly and the roast comes forward. Texture is fine but not powdery-smooth; the hull is still in there, and you can feel it.
How to use it
How toNo mixing, no cooking. It is finished as it comes.
Injeolmi rolled in kongomul, the use it was made for.
Already seasoned. Nothing to add.
A shallow, even layer works best.
Turn it until every side is coated.
Best while the rice cake is still warm.
The use it was made for. Rice cake is cut into cubes and rolled in the powder just before serving, so the coating stays dry.
Dusted over bingsu with condensed milk and red bean. The roast holds up against cold and sweetness better than a plain flour would.
Spooned over plain yogurt, or onto buttered toast. It behaves like a seasoned nut powder, so it works anywhere kinako or ground sesame would.
Certification
Certification
Certified for processed pulse products. Korean food safety management certification issued by the Ministry of Food and Drug Safety.
Food safety system certification recognised by the Global Food Safety Initiative, held at plant level.
Our plant is registered as a food facility with the US Food and Drug Administration. Registration is a filing requirement for food shipped to the United States and does not constitute FDA approval or endorsement of the product.
Who makes it
ManufacturerFounded in Daegu as Yudong Food, moved to the current plant in Seongju in 1998.
Intake, sorting, roasting, milling, blending, metal detection and packing all run in house, which is why roast and particle size can be adjusted to order.
The same lines supply soybean and grain powders to rice cake producers, bakeries and food manufacturers. OEM and ODM production is available.
Frequently asked questions
FAQHow is this different from kinako?
Both are roasted soybean powder. Kongomul is roasted further, which gives a darker colour and a stronger nutty flavour, and it comes already blended with sugar and salt. Kinako is usually unsweetened, so it is seasoned at the point of use. If a recipe calls for kinako plus sugar, this is close to that already mixed.
Does it contain allergens?
Yes. This product contains soy. It is manufactured in a facility that also handles sesame, peanut and wheat products.
Can I use it as a drink powder?
You can stir it into milk, and some people do. It is formulated as a coating rather than a beverage, so it does not dissolve completely and will settle. For drinking, our mixed grain powders are made for that purpose.
Is there an unsweetened version?
Yes. Our roasted soybean powder is the same bean roasted and milled without sugar or salt, for buyers who season their own formulation. It is available in 500 g and 1 kg.
Where are the ingredients from?
The soybean and the salt are both Korean. Sugar is the only ingredient not of Korean origin.
Do you supply this in bulk or under private label?
Yes. We export to the United States, Canada, Australia, Hong Kong and China, and we produce under OEM and ODM arrangements. Roast level and particle size can be adjusted to your specification.
Specification
Product data| Product name | Sweet Roasted Soybean Powder (kongomul) |
|---|---|
| Product type | Processed pulse product |
| Net weight | 500 g (17.64 oz) |
| Ingredients | Soybean (Korea) 83%, sugar (sugar, starch), roasted salt (Korea) |
| Allergen | Contains soy |
| Storage | Store in a cool, dry place away from direct sunlight. Keep sealed after opening. |
| Manufacturer | Samjin food, 31 Yongjeonggongdan-gil, Yongam-myeon, Seongju-gun, Gyeongsangbuk-do, Republic of Korea |
| Country of origin | Republic of Korea |
ALLERGEN INFORMATION — This product contains soy. It is manufactured in a facility that also processes sesame, peanut and wheat.
Also available in 1 kg
The same powder in a larger pack, for rice cake producers and higher volume use.
